Hurom slow juicer is nothing like the fast centrifugal juicer I used to have. It leaves a very light and airy pulp that’s perfect in this Gluten-Free Carrot Pumpkin Roll Cake. This cake is a great way to use the carrot pulp while enjoying all Fall flavors with cream cheese with raisins filling.
I received a HZ Slow Juicer from Hurom to take it for a spin and write my honest opinion.
I love juicing in the morning. It’s refreshing and I love getting my daily allowance of vegetables and fruits in a cup. I used to have a fast centrifugal juicer for a long time. But it was noisy because it was too fast and shook the counter when it was working. I had trouble keeping up with adding the vegetables in as it juiced them very rigorously and fast. Needless to say, the amount of big pieces of pulp it created was insane. I don’t think all the juice was squeezed out of the pulp because the vegetables were going through the machine too fast and the pulp pieces that were left were big. Even I, the non-engineer, felt like they were being too rushed to be juiced effectively.
When it finally broke, I researched and found out slow juicers are much better for juicing. I contacted Hurom and asked them (very politely) to send me a unit for me to try. You know me; when I want to share my opinion about a product with you, I am the one contacting the company I respect. So you know I did my research and chose the stainless steel HZ model as my next juicer.
Hurom Slow Juicer
When Hurom sent me this chic and elegant slow juicer for me to try, I was eager to juice everything in sight. I juiced celeries (the taste was so sweet and nothing close to the one I used to make in my old juicer!), lemons and lime (for my water,) tomatoes (for Bloody Mary,) and carrots. The taste of the juice didn’t compare with my old centrifugal juicer.
Centrifugal vs. Masticating Juicer – Centrifugal juicer is the fast grinding type that are very common in most kitchens. It’s loud, ginds very fast, large, and leaves a lot of pulp. Hurom juicer is the masticating type that takes the produce and slowly crushes the produce and squeezes the juice out of them. Imagine how a cow chews the grass for long time for the maximum benefit. I’m sorry but that’s the best analogy I can use to describe how deliberate slow juicing is for its maximized function.
Upright Design – Hurom HZ Slow Juicer’s upright design takes up so much less space than my old horizontal centrifugal juicer since it’s compact. The little thing weighs 11.9 lbs but does the work of a large horizontal type. I can leave it out on the counter and don’t have to worry about taking up counter space like my old juicer that I had take out every morning. It comes with many parts that surprised me when I opened the box but you only need half of the parts for daily usage. The extra strainers for fine juicing, ice cream making (YES! You can make ice cream in this little machine!), and tofu press (YES! You can make tofu!!) can be put away for later use.
Cleaning – I’ll admit I was worried about cleaning the juicer since I hated cleaning my old one. Surprisingly, while there are 7 parts to clean, DO NOT BE SCARED. The parts clean very easily under running water or in a tub of water. With my old big clunky juicer, I sometimes got lazy and did not clean each time I juiced. I know. You should ALWAYS clean the juicer each time you use it, like I do now with Hurom.
According to Hurom:
- Slow Squeeze Technology: The HZ slow juicer rotates at a speed of just 43 revolutions per minute to mimic the motion of a hand squeezing juice. This patented Slow Squeeze Technology ensures your juice stays fresh and in its most natural state.
- Taste & Pulp Control: We’ve spent decades perfecting our juicers for taste. Juice created with a Hurom slow juicer is fresh, unprocessed and pure. The HZ slow juicer also comes with a control lever and a fine and coarse strainer that allow you to control the amount of pulp to suit your taste.
- Yield: Our unique low-speed auger squeezes every drop of juice, resulting in bone-dry pulp.
- Easy to Clean: During juicing, the inner spinning brush rotates to clean the chamber and strainer simultaneously, reducing clogging and increasing juicing efficiency.The HZ slow juicer can also be quickly disassembled and assembled, making cleaning a breeze.
- Quality: Made with a BPA-free, impact resistant ABS plastic body, our slow juicers are extremely durable. The heavy-duty Ultem strainer and auger are 8x stronger than traditional plastics allowing our slow juicers to handle years of daily use.
- Versatility: Works wonderfully on fruits, cruciferous vegetables, leafy greens, nuts and soybeans to create nutritious cold-pressed juices, milk, tofu, and more. The HZ slow juicer also has the ability to create healthy ice cream straight from the chamber.
- Works Quietly: A near-silent AC motor works efficiently using just 150 watts of power which means you can enjoy cold-pressed juice at home without the noise caused by traditional juicers and blenders.
- Safety: Duplicate safety sensors allow the unit to operate only if the chamber is completely and accurately assembled on the base. A built-in cooling system with integrated heat vents prevents overheating. The chute is sized to keep even small fingers out. Most importantly, no blades are used in our products.
What to do with pulp?
It’s no secret I love my new Hurom juicer. I mention it on my Instagram stories often. But still, I am left with the old dilemma. What do I do with all the pulp? I used to compost the vegetable pulp in the past but Hurom’s HZ Slow Juicer makes such light and airy carrot pulp that I started thinking it would be great in a cake!
Look at the fluffy and light cloud of pulp!
I started experimenting with different types of cakes and muffins to use the carrot pulp. Then, I thought it would be fun to make a pumpkin spiced roll cake, just in time for Fall! The light and fluffy pulp turned out to be perfect for adding texture without being too heavy with bits and pieces of shredded carrots.
I know. It’s very rare that I bake so you know how special this roll cake is. If you are not too confident about rolling a sheet of dough into a roll, you can just bake it on a sheet pan and add the cream cheese frosting on top.
Can you even see the tiny carrot particles? I think they are perfect with pumpkin, and raisins.
Watch this video first and then go bake this gluten-free moist cake roll.
Gluten-Free Carrot Pumpkin Roll Cake
Gluten-Free Carrot Pumpkin Roll Cake with Cream Cheese Filling
- 3 large eggs
- ½ c + 2 tsp maple syrup divided
- 2 tsp vanilla extract divided
- 1 tbsp black strap unsulphured molasses
- 1½ c carrot pulp from juicing or finely grated carrots
- 1 c cooked and mashed butternut squash or canned pumpkin pureé (see note below)
- 1½ c gluten free flour (cassava, almond, and coconut flour mix) I used King Arthur Paleo Baking Flour for this recipe
- 3 tsp ground cinnamon divided
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 tsp aluminum free baking powder
- ½ tsp sea salt
- 1 tbsp ghee
- 10 oz. cream cheese
- 1 c raisins
- In a large mixing bowl, mix the eggs for two minutes, using a hand held mixer or a standing mixer. Add the maple syrup, 1 tsp vanilla extract, and molasses to the eggs and mix. Add the carrots and pumpkin puree to the bowl. Mix well with a spatula and set aside.
- In a medium mixing bowl, add the gluten-free flour, ground cinnamon, ground ginger, ground nutmeg, ground allspice, baking powder, and salt. Whisk the dry ingredients together.
- Preheat the oven to 375°F
- Line a 9" x 13" sheet pan with parchment paper. Brush the parchment paper with ghee and set aside.
- Add the dry ingredients to the bowl with the wet ingredients and fold them in with a spatula. Mix them well into a 'wet' dough. The consistency of the dough should be like hummus.
- Spread the dough on the greased sheet pan with a silicone spatula. The dough should be about ½" thick. Leave spaces around the sheet pan. (see the video)
- Bake in the middle rack of the oven for 30 minutes. If you have a convection oven, it may take 20-25 minutes. The roll cake is done when you touch the middle of the pan with your finger and the top of the dough is springy. The dough should not dry out or crack.
- Meanwhile, in a small mixing bowl, mix the cream cheese with 2 tsp maple syrup, 1 tsp vanilla extract and ground cinnamon, using a hand held blender. Add the raisins and mix them well. Set aside in the room temperature.
- When the roll cake is done, take the pan out of the oven, lift the cake on the parchment paper onto a cooling rack and cool for 30 minutes.
- When the roll cake is cool to the touch, spread the cream cheese and raisin filling evenly on top of the cake. Using the parchment paper as a guide, roll the cake like a sushi roll until the end of the cake. Watch the video to see how it's done.
- Wrap the roll cake with the parchment paper and cool in the refrigerator for 30 minutes.
- When the roll cake is firm, place the roll on the cutting board. Unwrap the parchment paper, slice the cake with a sharp knife. Wipe the knife after each slice and slice the rest of the cake.
- If you'd like, sprinkle with confectioners sugar before serving or you can serve it plain.
- You can use finely grated carrots if you don't have carrot pulp.
- You can use canned pumpkin pureé but make sure it's not diluted with water. Otherwise, the cake will be too wet.
If you like this pumpkin spiced Fall inspired recipe, check out more pumpkin recipes below: