Beet and Carrot Cake

READY IN: 1hr 10mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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