Moist Carrot apple cake recipe using leftover juicing scraps

 Moist Carrot apple cake recipe using leftover juicing scraps 

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Carrot apple cake 

I saved the carrot and apple skin and used all the extracts that came out from juicing.  All the nutritious fibers from the fruit and vegetable and made a very moist cake.  

Here is the recipe : 

• 1 Cups sugar
• 4 large eggs
• 1 tsp. vanilla extract
• 1 cup vegetable oil
• 2 Cups all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 2 tsp. baking powder
• 1 1/2 cups carrot skin and pulp 
• 1 1/2 cups apple skin and pulp
• 1 cup walnuts 

Combine sugar, eggs, vanilla, and oil.  Sift together dry ingredients and stir into liquid mixture.  

Add carrots, apples and nuts.  Pour batter into 9x13-inch pan and bake in 325 F oven for 60-70 minutes. Let cool.  Frost with cream cheese or icing if desired. 

The recipe called for 2 cups of sugar but I used only 1 cup of sugar.  The apples are already sweet.  I always try to prevent too much sugar.  Instead of white sugar, I've used brown sugar.  

This was a very simple recipe.  For added moisture, I've added about a 1/2 cup of the juice I've juiced.  Apples and carrot juice from my previous blog.  

When the cake is cooled, you can add frosting for added sweetness. Enjoy!!!

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