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Beet and Carrot Cake

Beet and Carrot Cake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Anna

Anna

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!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  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.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kay444
5

kay444

4/1/2012

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 wheat germ. Still very good!

leeka
4

leeka

9/16/2012

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 for 1 c of the oil (reducing the oil in the recipe to 1/2 cup). I spooned the batter into greased muffin pans, and baked at 350 for about 25 minutes. The muffins (or cupcakes) turned out moist and delicious, and my kids loved them. I must say that I was excited about the vivid magenta batter, but in the end, the muffins only had a tinge of red on top - the insides were a typical carrot cake colour. What a great way to use some excess beets and carrots, and sneak more veggies into my kids!

mrs. kosmos
4

mrs. kosmos

4/14/2012

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 following changes: more sugar, less cinnamon plus other spices (maybe nutmeg and allspice), and vanilla extract. Some grated orange peel would be good, too. If you are using raw beets like I did, I would reduce beets and increase carrots. The beet flavor was dominant in mine.

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