Watermelon Rind Cake

1
Have Made It

Wondering what to do with that leftover watermelon rind? Grate it and use it in this spin on a carrot cake, but using watermelon rinds! Inspired by 2018 Recipe Contest Entrant Greg Fontenot, this version of a carrot cake minus the carrots will delight and surprise you while saving those rinds from going to waste. Watch the recipe video below.


Ingredients

Icing

Instructions

  1. Preheat oven to 350 degrees.
  2. Sift together dry ingredients in a large bowl.
  3. Separately, cut most of the red off the watermelon rind, a little is OK. Grate 2 cups of rind (green, white and a bit of red). Place in a dish towel and squeeze out most of the water.
  4. Mix rind mixture with eggs and oil in a large bowl.
  5. Pour rind mixture into dry ingredients and combine well.
  6. Divide into two 9-inch pans, greased and floured.
  7. Bake 40 minutes or until toothpick inserted into the center comes out clean.
  8. Remove from oven, let sit 5 minutes then remove from pans onto cooling racks. Let cool completely before icing.

Icing

  1. Let cream cheese and butter come to room temperature. Mix together with vanilla until smooth.
  2. Mix in powdered sugar and beat until icing is smooth.
  3. Iced one cake. Carefully place second cake on top of first. Ice top of second cake. Add small watermelon wedges as decoration, if using.

Recipe Video



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