Beet and Carrot Cake

Beet and Carrot Cake

3
Anna 1

"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!!"

Ingredients

1 h 30 m servings 416 cals
Serving size has been adjusted!

Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch baking dish.
  3. Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.
  4. Whisk vegetable oil and eggs together in a separate bowl.
  5. Stir oil mixture, carrots, and beets into flour mixture until just combined.
  6. Pour batter into prepared baking dish.
  7. Bake in preheated oven until center of cake bounces back when touched, about 1 hour.
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Reviews

3
  1. 4 Ratings

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This recipe turned out great, with a few modifications. I used 2 cups of boiled and pureed beets (instead of canned), added 1/2 tsp nutmeg amd 1 tsp vanilla, and substituted 1 c apple sauce fo...

Very tasty! Made these alterations: Made cupcakes instead of a large cake (cooking time 20 minutes), substituted milk in place of 1/2 the oil, used only 3 eggs, and omitted the wheat bran and w...

I omitted wheat germ and wheat bran, used 1 C oil + .5 C milk instead of 1.5 C oil, and 14 oz fresh, raw grated beets instead of canned. I think the cake would be a lot better with the followi...