Beet And Carrot Cake Recipe 465 Recipes

BEET AND CARROT CAKE

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.

BEET AND CARROT CAKE RECIPE - (4.6/5)

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 AND CARROT CAKE

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.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

BEET CARROT CAKE

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.

BEET AND CARROT CAKE

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.

BEET AND CARROT PANCAKES

Steps:

• Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
• Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Repeat with remaining beet mixture, making 4 more pancakes.
• Serve pancakes with sour cream.

BEET AND CARROT CAKE CUPCAKES

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).