BEET AND CARROT CAKE

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Beet and Carrot Cake image

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

3 egg yolks, reserve whites
1 1/2 c white sugar
1 c preferred salad oil (in the 60s we used corn oil)
1 tsp vanilla
3 Tbsp hot water
1 c grated raw beets
1 c grated raw carrots
1/2 c chopped nuts (pecans or walnuts)
2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

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.

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