Beet And Carrot Cake Recipes

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BEET AND CARROT CAKE



Beet and Carrot Cake image

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!!

Provided by Anna

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 13

2 cups all-purpose flour
2 cups brown sugar
1 ½ cups raisins
1 cup shredded coconut
⅓ cup wheat germ
¼ cup wheat bran
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 pinch salt
1 ½ cups vegetable oil
5 eggs, beaten
2 cups grated carrots
1 (16 ounce) can sliced beets, drained and mashed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish.
  • Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.
  • Whisk vegetable oil and eggs together in a separate bowl.
  • Stir oil mixture, carrots, and beets into flour mixture until just combined.
  • Pour batter into prepared baking dish.
  • Bake in preheated oven until center of cake bounces back when touched, about 1 hour.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 48.4 g, Cholesterol 58.1 mg, Fat 23.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 264.1 mg, Sugar 29.7 g

BEET AND CARROT CAKE RECIPE - (4.6/5)



Beet and Carrot Cake Recipe - (4.6/5) image

Provided by ladydee009

Number Of Ingredients 14

2/3 cup oil
1 1/2 cups Splenda
2 large eggs, separated
1 tsp vanilla
1/4 cup hot water
3/4 cup grated fresh beets, peeled
3/4 cup grated carrots
1 1/2 cups flour
2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp nutmeg
1 tbsp grated orange peel (optional)
1 dash of salt
1/2 cup chopped toated walnuts

Steps:

  • 1.Preheat oven to 350 degrees F. Grease 1 nine inch round pan or 2 loaf pans. 2.Mix oil, Splenda, yolks, vanilla and hot water. Add grated beets and Carrots and mix. 3.In another bowl, sift flour, baking powder, spices and salt. Add grated rind and nuts to mixture. Add all of this to mixture in step #2. 4.Beat egg whites in a separate bowl until stiff peaks form, then fold into carrot/beet mixture. 5.Pour batter into prepared pan(s). Bake for 50 to 60 minutes or until cake springs back at touch. Cool. 6.If desired, frost with whipped cream or frosting (not included in nutritional values.) Nutritional Facts Calories325 Carbohydrate21g Protein6g Fat24g

BEET CARROT CAKE



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

BEET AND CARROT CAKE



Beet and Carrot Cake image

I inherited this wonderful recipe from my grandmother which used almost everything that grew in her garden to make cakes. Moist and colorful, this cake could be prepared during the Christmas holiday's season. My children used to beg for me to make it when they saw beets on the table!!

Provided by Louise in Montreal

Categories     Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

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.

Nutrition Facts : Calories 359.2, Fat 17.9, SaturatedFat 2.6, Cholesterol 47.2, Sodium 265.5, Carbohydrate 46.1, Fiber 2.1, Sugar 27.2, Protein 5

BEET AND CARROT WHOLE WHEAT CAKE



Beet and Carrot Whole Wheat Cake image

Make and share this Beet and Carrot Whole Wheat Cake recipe from Food.com.

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

BEET AND CARROT CAKE CUPCAKES



Beet and Carrot Cake Cupcakes image

This is a modification of Recipe #114622. I reduced the fat and sugar and added some pineapple and raisins. I made it for a Mexico missions trip, and it was a hit with the high schoolers and adults alike. It can also be made in cake form, as in the original recipe. To make it even healthier, substitute 1/2 cup of the flour with whole wheat pastry flour.

Provided by CongoGirl

Categories     Dessert

Time 50m

Yield 18-20 cupcakes

Number Of Ingredients 15

1/2 cup vegetable oil
1/4 cup applesauce
2/3 cup white sugar
2/3 cup brown sugar
3 eggs
1 teaspoon vanilla extract
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
1 (8 ounce) can crushed pineapple
1/2 cup raisins
1/2 cup chopped nuts

Steps:

  • Preheat the oven to 350°.
  • Line muffin tins with cupcake liners.
  • In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
  • In another bowl, mix the flour, baking powder, salt, and cinnamon.
  • Incorporate into the first mix.
  • Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
  • Pour into the prepared cupcake liners.
  • Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.
  • Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).

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