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    You are in: Home / Recipes / Beet and Carrot Cake Recipe
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    Beet and Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Louise in Montreal's Note:

    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!!

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Preheat oven at 350°F.
    3. 3
      Butter a bundt cake pan or use Pam.
    4. 4
      In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
    5. 5
      In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
    6. 6
      Incorporate to the first mix.
    7. 7
      Add the raw carrots, the raw beets and the nuts and mix well.
    8. 8
      With the electric mixer, whip the egg whites until they are fluffy.
    9. 9
      Fold delicately into the cake preparation.
    10. 10
      Pour into the greased cake pan.
    11. 11
      Bake approximately 50 minutes.
    12. 12
      Serve with my Cream Cheese and Applesauce Frosting.

    Ratings & Reviews:

    • on October 27, 2010

      45

      There are a couple changes I'd make to this recipe when I make it again - and I DEFINITELY will make it again. Made it on a whim and fed it to my foodie boyfriend and his not-so-foodie friends and they all really liked it. I really tasted the beets, but not in a bad way.

      To start I'll say this cake was beautiful - the beets turned into little red flecks, which surprised me because in the oven, the batter was pink. The cake itself turned a fantastic golden shade. Everyone commented on how pretty it was.

      I also subbed in 1/4 to 1/2 cup of unsweetened applesauce for the oil. I don't usually sub 1 to 1, but I might try it with this. I'd definitely add some ginger and possibly some nutmeg or other fall spices to this. I used the full amount of sugar, but it didn't seem like it was overly sweet at all.

      I didn't frost, but in the future I'll definitely try Louise's cream cheese applesauce frosting. Might also be good with a simple glaze.

      Great recipe, thanks so much for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2008

      55

      I'm in a CSA farm co-op for the first time and this week's allocation had both beets and carrots. This was a great recipe. I put the batter in muffin tins (think I baked about 35 minutes) and frosted some, kept others plain. Didn't tell my kids about the beets and they really ate them up. Also froze some to reheat and that's worked well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2008

      45

      This reminds me very much of a typical carrot cake recipe, and carrot cake is my favorite. I couldn't taste any beet flavor at all. I reduced the amount of sugar by about 1/4-1/2 cup and used some brown sugar. I also used 1/2 cup whole wheat pastry flour and 1/4 cup apple sauce for part of the oil. I will make this again next time I get beets in my weekly box of produce.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beet and Carrot Cake

    Serving Size: 1 (115 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 359.2
     
    Calories from Fat 160
    44%
    Total Fat 17.8 g
    27%
    Saturated Fat 2.5 g
    12%
    Cholesterol 47.2 mg
    15%
    Sodium 265.5 mg
    11%
    Total Carbohydrate 46.1 g
    15%
    Dietary Fiber 2.1 g
    8%
    Sugars 27.1 g
    108%
    Protein 5.0 g
    10%

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