BEET AND CARROT CAKE

Beet and Carrot Cake image

Provided by Louise in Montreal

Categories Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

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3/4 cup sunflower oil
1 1/2 cups sugar
3 egg yolks
1 teaspoon vanilla extract
3 tablespoons hot water
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups raw carrots, finely shredded
1 cup raw beet, finely shredded ((See Note *)
1/2 cup chopped nuts
3 egg whites

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.