Beet And Carrot Cake Recipe 465

BEET AND CARROT CAKE RECIPE - (4.6/5)

Steps:

• 1.Preheat oven to 350 degrees F. Grease 1 nine inch round pan or 2 loaf pans. 2.Mix oil, Splenda, yolks, vanilla and hot water. Add grated beets and Carrots and mix. 3.In another bowl, sift flour, baking powder, spices and salt. Add grated rind and nuts to mixture. Add all of this to mixture in step #2. 4.Beat egg whites in a separate bowl until stiff peaks form, then fold into carrot/beet mixture. 5.Pour batter into prepared pan(s). Bake for 50 to 60 minutes or until cake springs back at touch. Cool. 6.If desired, frost with whipped cream or frosting (not included in nutritional values.) Nutritional Facts Calories325 Carbohydrate21g Protein6g Fat24g

BEET AND CARROT CAKE

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.

BEET AND CARROT CAKE

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.

BEET CARROT CAKE

Steps:

• preheat the oven to 350.
• beat oil, applesauce, eggs, vanilla and sugar. stir in pineapple.
• sift dry ingredients and stir into wet until combined.
• fold in beets, carrots and nuts.
• pour into a greased 9x13 and bake 35-40 minutes.
• cool and frost.

BEET AND CARROT WHOLE WHEAT CAKE

Steps:

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

BEET AND CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 350°.
• Line muffin tins with cupcake liners.
• In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
• In another bowl, mix the flour, baking powder, salt, and cinnamon.
• Incorporate into the first mix.
• Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
• Pour into the prepared cupcake liners.
• Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.
• Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).