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    Home » Recipes » Vegetable Desserts

    Carrot Peeling Cake with Cinnamon Icing

    Published: May 30, 2017 · Modified: Jun 22, 2019 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for carrot peeling cake

    This carrot peeling cake uses just that - carrot peelings! It's a delicious way to reduce food waste. I've then topped the cake with a fragrant cinnamon icing.

    A piece of cake on a plate.

    Vegetable Cake

    Obviously I'm obsessed with vegetable cakes. However, I tend to go for the rather wacky ones, like kale and apple cake or cucumber and lemon cake.

    Carrot cake is so mainstream that I don't tend to make it that often. I wanted to fix that and blog about a carrot cake, but I wanted it to have a twist. So this one is a carrot peeling cake!

    Carrot Cake

    Carrot peelings are often discarded, but they're perfectly edible of course. You don't actually need to peel carrots, but if you’re peeling them for dinner, wash the carrots well first and then turn them into a carrot cake! If you don’t have enough peelings, just peel off more from the carrots or even add peelings from parsnips or other root vegetables.

    I tend to use organic carrots for this cake, but of course any will do.  One day I'll be green-fingered enough to use home grown carrots. I have a few seedlings that I planted with the kids, so wish us luck!

    A slice of cake on a plate with a fork.

    Reduce Food Waste

    Carrot peelings don't have to go straight to the compost bin. There are plenty of ways to use them up! Ideally you'll choose organic, then wash the carrots before peeling.

    • Save carrot peelings, along with other veg scraps, in a jar in the freezer. When you have time, turn them into homemade vegetable stock.
    • Toss the peelings in a little oil, then season with salt and pepper and bake them on a baking sheet in a hot oven for a few minutes until crispy.
    • Add carrot peelings to a smoothie with ginger, banana and orange juice.
    • Chop them up finely and add to oatmeal along with cinnamon for carrot cake porridge.
    • Wind them into pretty shapes as an edible decoration, like in my carrot Moscow mule.
    • Cook the peelings into a soup or stew.

    Carrot Peeling Cake with Cinnamon Icing photographed from above on a vintage silver platter

    Go organic

    Organic produce not only has less environmental impact, but because they don’t have heavy pesticide residues, you can use even more of them.

    Granted, organic produce is a bit more expensive, but if you use up all of the edible parts of the plants, then you get more meals out of it. That will bring the cost down.

    If your organic carrots come with their greens attached, even better! You could add them to a soup, whiz them into pesto or snip them into a salad.

    Using up all the other parts of plants, from parsnips to potatoes, it’s amazing how many dishes you can make with the ‘waste’ rather than just sending it to the compost bin.

    A piece of chocolate cake on a plate with the rest of the cake in the background.

    Looking for other interesting uses for carrots? Try these!
    Carrot crust pizza with carrot sauce. 
    Carrot Cinnamon Soda Bread

    If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes. 

    Get the Carrot Peeling Cake Recipe

     

    📖 Recipe

    A piece of cake on a plate.

    Carrot Peeling Cake with Cinnamon Icing

    Kate Hackworthy | Veggie Desserts
    Carrot Peeling Cake with Cinnamon Icing Recipe Type : Dessert Author: Kate @ Veggie Desserts Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 10 This typical carrot cake uses carrot peelings! It's a delicious way to reduce food waste.
    4.86 from 7 votes
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    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 390 kcal

    Ingredients
     

    • 3 handfuls of peelings from washed organic carrots
    • 3 large organic free-range eggs
    • ¾ cup (150g) granulated sugar
    • ½ cup (120ml) vegetable oil
    • 1 cup (120g) plain Greek yogurt
    • 1 teaspoon vanilla extract
    • ½ cup (75g) raisins
    • 1 ½ cup (200g) self-raising wholemeal flour
    • 2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground allspice
    • pinch of sea salt

    For the Cinnamon Icing

    • ⅓ cup (75g) unsalted butter, softened
    • 1 ½ cups (200g) powdered icing sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon milk
    • ¼ teaspoon ground cinnamon

    Instructions
     

    • Preheat oven to 180C/350F. Grease a 9” cake tin and line the bottom with baking parchment.
    • Gather all of the peeling scraps and blitz in a blender or hand blender until finely grated. Set aside.
    • In a large bowl or stand mixer, beat the eggs, sugar, oil, yogurt and vanilla together well. Stir in the finely grated carrot and raisins.
    • Sift in the flour, baking powder, spices and salt (adding any sieved out bran back into the bowl) and gently mix.
    • Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
    • Leave to cool in the tin for 10 minutes and then remove to cool completely.
    • For the cinnamon icing, beat the butter until smooth, then add the powdered icing sugar, vanilla, milk and cinnamon and beat to combine. Frost the cake when it is completely cool.

    Nutrition

    Calories: 390kcalCarbohydrates: 52gProtein: 4gFat: 19gSaturated Fat: 14gCholesterol: 69mgSodium: 88mgPotassium: 274mgFiber: 2gSugar: 34gVitamin A: 285IUVitamin C: 0.5mgCalcium: 90mgIron: 0.9mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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      Recipe Rating




    1. irene

      June 20, 2017 at 9:49 am

      5 stars
      WOW, such a pretty and delicious cake. Carrot peels! Must try, thank you

      Reply
    2. Isabelle Payne

      June 05, 2017 at 8:47 pm

      5 stars
      I have just made a vegan version of this cake! It's absolutely delicious and I will be using the recipe again in my business! Must try the other suggestions for carrot peels too.Thank you.

      Reply
      • Zu

        December 01, 2021 at 12:10 pm

        How did you adjust the recipe to make it vegan? Please share, I would love to try! 🙂

        Reply
    3. Andrea @ Cooking with Mamma C

      May 30, 2017 at 5:43 pm

      5 stars
      What a great way to use up carrot peels! Your cake looks delicious. And, I love your other suggestions for using carrot peels, especially roasting them until crispy. Yum!

      Reply
    4. Edyta/Innocent Delight

      May 30, 2017 at 5:08 pm

      5 stars
      Carrots peeling for cake? What an awesome idea. Thanks for sharing, I love the addition of cinnamon for the icing!

      Reply
    5. Kristina @ Love & Zest

      May 30, 2017 at 4:49 pm

      5 stars
      This looks amazing! Definitely saving for later!

      Reply
    6. Bintu - Recipes From A Pantry

      May 30, 2017 at 4:32 pm

      5 stars
      carrot cake is so delicious but I had never thought about using the peelings. but what a great idea

      Reply
    7. Tara

      May 30, 2017 at 4:08 pm

      Such a gorgeous cake! The texture looks perfect and I love how you paired it with the cinnamon icing. I actually just planted my first carrot seeds so we will see how it goes this year.

      Reply
    8. Angela

      May 30, 2017 at 3:43 pm

      I am a huge fan of carrot cake. I cannot wait to try your recipe, its looks absolutely perfect!

      Reply

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