Watermelon Rind Cake
4/4
Reviews (4)
19
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
- Preheat oven to 350 degrees.
- Sift together dry ingredients in a large bowl.
- 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.
- Mix rind mixture with eggs and oil in a large bowl.
- Pour rind mixture into dry ingredients and combine well.
- Divide into two 9-inch pans, greased and floured.
- Bake 40 minutes or until toothpick inserted into the center comes out clean.
- Remove from oven, let sit 5 minutes then remove from pans onto cooling racks. Let cool completely before icing.
Icing
- Let cream cheese and butter come to room temperature. Mix together with vanilla until smooth.
- Mix in powdered sugar and beat until icing is smooth.
- Iced one cake. Carefully place second cake on top of first. Ice top of second cake. Add small watermelon wedges as decoration, if using.
Reviews
This is our new favorite. Made using 1 1/4 cup honey instead of sugar. Also used 2 cups powder sugar made from raw organic sugar in my vitamix. and added 1/4c of heavy cream. This is the bomb!
It’s been over a year & this recipe has stood the test of time. I have a experimented with extra flavors to the base & it’s a hit each time.
Almond extract in batter & whip cream. Almonds for decoration
Orange extract in batter & whip cream. Orange fruit or candy pieces for decoration, you get the picture.
I have used chocolate, raisins, apples, pineapple, banana, lemon, etc…. Even baked in a pretty mold & sprinkled with some powder sugar is great too. As it stands is still a favorite! Thanks again for a truly wonderful cake. I would never have tried had I not stumbled onto this page.
I make this cake partially substituting apple-watermelon rind sauce (recipe found on another website) for part of the oil, so it is double watermelon rind! The whole family loves it.
That’s a fantastic tip! Use up that rind!