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!!
Provided by Louise in Montreal
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
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
BEET AND CARROT CAKE
This is a very moist and delicious cake. Don't let the name or ingredients fool you!! This cake can be frosted or eaten as is. I suggest a cream cheese frosting...tastes the best!!
Provided by Anna
Categories Desserts Cakes Carrot Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch baking dish.
- Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.
- Whisk vegetable oil and eggs together in a separate bowl.
- Stir oil mixture, carrots, and beets into flour mixture until just combined.
- Pour batter into prepared baking dish.
- Bake in preheated oven until center of cake bounces back when touched, about 1 hour.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 48.4 g, Cholesterol 58.1 mg, Fat 23.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 264.1 mg, Sugar 29.7 g
WHOLE WHEAT CARROT CAKE WITH CREAM CHEESE FROSTING
I love carrot cake with cream cheese frosting. I make several different kinds. This one incorporates whole wheat flour.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Butter 13 x 9 inch pyrex baking dish.
- Combine oil, sugars and eggs in mixing bowl.
- Sift together flours, cinnamon, soda and salt.
- Mix into liquid ingredients.
- Stir in carrots, pineapple with reserved juice and walnuts.
- Bake about 45 minutes or until tester comes out clean.
- Cool.
- Ice with Cream Cheese Frosting.
Nutrition Facts : Calories 367.6, Fat 20, SaturatedFat 2.7, Cholesterol 49.6, Sodium 242.2, Carbohydrate 45, Fiber 2.3, Sugar 30.8, Protein 4.7
BEET AND CARROT CAKE
Carrots and beets are pretty, delicious, and versatile when grated and used together. If you plan to grate vegetables, you may as well grate plenty. This vintage recipe for beet-carrot cake has been in my family for decades and was given to me by my late aunt. At harvest time, I used to make 8 or 9 of these cakes and freeze them...
Provided by Maureen Haddock
Categories Cakes
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. In a large bowl, mix the sugar, oil, egg yolks, vanilla, and hot water.
- 2. Mix the flour, baking powder, cinnamon, and salt together. Add carrots, beets, nuts, and flour mixture to the oil and sugar batter, and stir just until moistened.
- 3. Whip the egg whites until they form stiff peaks. Fold them into the batter.
- 4. Divide this batter equally between two prepared 8 inch round cake pans or two well greased loaf pans.
- 5. Bake cakes at 350 degrees F for 45 minutes or until cakes pull away from the sides of the pans.Cool and ice with cream cheese icing or double wrap and freeze.
- 6. I often ice, slice, and freeze these cakes. I love taking out a piece or two to share, spontaneously, with a friend.
THE FANTABULOUS WHOLE WHEAT CARROT CAKE
This cake is pretty amazing. It's made without refined flour or sugar, but the taste and texture are sublime: it's not heavy at all. Besides that, there are plenty of carrots, nuts, and pineapple mixed in. Carrot cake is one of my favorites, and it's even better when I can actually feel good about eating it! :-) Frost with a cream cheese frosting (spreading apricot preserves between the two layers is good too). Prep time does not include grating carrots.
Provided by A Messy Cook
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients.
- Add oil, honey, and eggs; mix well.
- Stir in remaining 3 ingredients.
- Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
- Cool in pans several minutes, then remove from pans and cool completely on wire rack.
- You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!
Nutrition Facts : Calories 243.9, Fat 14.2, SaturatedFat 2, Cholesterol 46.5, Sodium 316, Carbohydrate 27.6, Fiber 2.6, Sugar 15.2, Protein 4.4
WHOLE WHEAT CARROT CAKE WITH CREAMY ORANGE ICING (LOW FAT)
Many carrot cakes call for as much as a cup of oil, 4 eggs, 2 cups of sugar. But all that oil isn't necessary for this moist, delicious cake. I love this low fat cake. Use Whole Wheat PASTRY flour found in health food stores. You can use whole wheat flour but the cake will be denser. I also sifted my all purpose flour.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (175 C).
- Lightly butter a 13 x 9-inch baking pan.
- Wash and trim carrots and cut into large pieces.
- Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
- I grated my carrots.
- Set aside.
- Cut orange into 8 wedges.
- Do not peel.
- Remove white center and seeds.
- Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
- Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
- In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
- Stir carrot mixture into dry ingredients until combined.
- Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
- Cool cake in pan.
- Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
- Stir in enough powdered sugar to obtain a spreadable consistency.
- When cake is cool, spread top with icing.
- Makes 16 servings.
- The One-Day-at-a- Time Low-Fat Cookbook.
Nutrition Facts : Calories 183.7, Fat 5.5, SaturatedFat 0.6, Cholesterol 26.6, Sodium 300.1, Carbohydrate 31.8, Fiber 1.8, Sugar 18.2, Protein 3
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