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
Enjoy!

4 comments:

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

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  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. ;-)

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  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.

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

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