Sunday, April 27, 2014

Classic Carrot Cake with Cinnamon Cream Cheese Frosting: Baked Sunday Mornings

The Baked Sunday Morning group is making carrot cake!  
This is your classic carrot sheet cake with toasted coconut and walnuts 
added.  I did something a little daring, I guess you could say....I used my carrot pulp from my morning carrot juice for the carrots in this recipe.  I guess it worked OK.  There weren't the normal visible bits of carrots like you normally have with carrot cake, but it tasted good.  The frosting was light and fluffy and I really liked the cinnamon added to it.  This was an Easter treat that my family loved!

I had a small piece and it was not my favorite carrot cake recipe 
but it was good. I think it needed some raisins or something.  I would still give it a thumbs up!

Take a look see at what the other bakers did here.
Get the recipe here.

As Always


  1. Might not be your favorite, but still looks delicious! Love how thick your icing is!

  2. Nice job, Chelly! I'm glad it worked with the carrot pulp-- great way not to waste, plus you didn't have to grate the carrots. ;-)

  3. Such a good idea to use the carrot pulp from juicing! I grated my carrots by hand and it took forever! Next time I'd just use the food processor.

  4. Chelly, sorry this wasn't your favorite, but we loved it. Your cake looks beautiful.


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