BEET AND CARROT WHOLE WHEAT CAKE

Beet and Carrot Whole Wheat Cake image

Provided by Olha7397

Categories Dessert

Time 1h35m

Yield 8-12 serving(s)

Number Of Ingredients 13

2 cups whole wheat flour
1/4 cup wheat bran
1/4 cup wheat germ
2 cups brown sugar
2 teaspoons cinnamon
1 teaspoon salt
5 lightly beaten eggs
1 1/2 cups oil
3 cups grated vegetables (half carrots, half beets, or as desired)
1 1/2 cups chopped walnuts
1 cup raisins (or half of each) or 1 cup dates (or half of each)
1 cup coconut
2 teaspoons baking soda

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.

Nutrition Facts : Calories 1002.5, Fat 66.2, SaturatedFat 13.9, Cholesterol 132.2, Sodium 679, Carbohydrate 98.9, Fiber 9.1, Sugar 65.4, Protein 13.8