Beet and Carrot Whole Wheat Cake

Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

Delicious as well as nutritious.

Ingredients Nutrition

Directions

  1. Mix the flour, wheat bran, wheat germ, brown sugar, cinnamon and salt together with fingers until lumps in sugar are gone.
  2. Add beaten eggs, then oil. Stir in grated vegetables, nuts, raisins or dates and coconut.
  3. Finally, add the baking soda.
  4. Butter and wax paper line a 9 x 13 inch pan.
  5. Bake at 350°F for 1 hour and for 15 minutes more at 300°F
  6. Store covered for a few days.
  7. Wheatland Bounty.

Reviews

(5)
Most Helpful

This cake was AWESOME. I substituted 1 cup of oil for 1 cup of applesauce and we had it for Easter dinner, my entire family LOVED it. (My mother in law owned a bakery for 15 years and thought it was the best carrot cake she'd ever had!) Thank you so much for posting!!!

kim.flogeras April 09, 2010

"Kid tested. Mother approved." This is a healthier alternative to cake, and is very tasty. I used half beets and half grated pumpkin (instead of carrots). I used half the sugar, which was just the right amount. Great cake!

Stacia Hayes July 26, 2008

This is great! I made a half batch in an 8x8 pan, and it only needed 45 minutes in the oven. I halved the sugar, and it was quite sufficiently sweet, and I used apple sauce instead of oil to reduce the fat. Oh, and I toasted the nuts (5 minutes at 350F). It is an excellent breakfast, and I intend to make more to take on hikes.

Fanged Menace June 24, 2007

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