Beet and Carrot Cake

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!!

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 cake

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

Directions

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