Moist Carrot apple cake recipe using leftover juicing scraps

 Moist Carrot apple cake recipe using leftover juicing scraps 


This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.


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 : 


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!!!



Follow me on Instagram and Twitter 💜





Comments