Beet And Carrot Cake Recipe 465 Food

BEET CARROT CAKE

Beet Carrot Cake image

This is a spin off of a few recipes on here, made healthier and more beety. I use my yogurt frosting to frost, but cream cheese would be great too. Make an all beet cake by leaving out the carrot and adding 1 more cup beets.

Provided by newmama

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup oil
1/4 cup applesauce
3 eggs
1 teaspoon vanilla
1 1/4 cups sucanat (or organic sugar or brown sugar)
8 ounces crushed pineapple (in juice, don't drain)
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups beets, shredded (you could do all beet!)
1 cup carrot, shredded
1/2-1 cup walnuts, chopped

Steps:

preheat the oven to 350.
beat oil, applesauce, eggs, vanilla and sugar. stir in pineapple.
sift dry ingredients and stir into wet until combined.
fold in beets, carrots and nuts.
pour into a greased 9x13 and bake 35-40 minutes.
cool and frost.

Nutrition Facts : Calories 174, Fat 10.5, SaturatedFat 1.5, Cholesterol 39.7, Sodium 177.1, Carbohydrate 17.6, Fiber 2.9, Sugar 4.3, Protein 4.3

BEET AND CARROT CAKE

Beet and Carrot Cake image

I inherited this wonderful recipe from my grandmother which used almost everything that grew in her garden to make cakes. Moist and colorful, this cake could be prepared during the Christmas holiday's season. My children used to beg for me to make it when they saw beets on the table!!

Provided by Louise in Montreal

Categories Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup sunflower oil
1 1/2 cups sugar
3 egg yolks
1 teaspoon vanilla extract
3 tablespoons hot water
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups raw carrots, finely shredded
1 cup raw beet, finely shredded ((See Note *)
1/2 cup chopped nuts
3 egg whites

Steps:

Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation.
Preheat oven at 350°F.
Butter a bundt cake pan or use Pam.
In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
Incorporate to the first mix.
Add the raw carrots, the raw beets and the nuts and mix well.
With the electric mixer, whip the egg whites until they are fluffy.
Fold delicately into the cake preparation.
Pour into the greased cake pan.
Bake approximately 50 minutes.
Serve with my Cream Cheese and Applesauce Frosting.

Nutrition Facts : Calories 359.2, Fat 17.9, SaturatedFat 2.6, Cholesterol 47.2, Sodium 265.5, Carbohydrate 46.1, Fiber 2.1, Sugar 27.2, Protein 5

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