BEET CARROT CAKE

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Beet Carrot Cake image

This is a spin off of a few recipes on here, made healthier and more beety. I use my yogurt frosting to frost, but cream cheese would be great too. Make an all beet cake by leaving out the carrot and adding 1 more cup beets.

Provided by newmama

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 13

1/2 cup oil
1/4 cup applesauce
3 eggs
1 teaspoon vanilla
1 1/4 cups sucanat (or organic sugar or brown sugar)
8 ounces crushed pineapple (in juice, don't drain)
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups beets, shredded (you could do all beet!)
1 cup carrot, shredded
1/2-1 cup walnuts, chopped

Steps:

  • preheat the oven to 350.
  • beat oil, applesauce, eggs, vanilla and sugar. stir in pineapple.
  • sift dry ingredients and stir into wet until combined.
  • fold in beets, carrots and nuts.
  • pour into a greased 9x13 and bake 35-40 minutes.
  • cool and frost.

Nutrition Facts : Calories 174, Fat 10.5, SaturatedFat 1.5, Cholesterol 39.7, Sodium 177.1, Carbohydrate 17.6, Fiber 2.9, Sugar 4.3, Protein 4.3

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