Beet And Carrot Cake Recipe 465 Recipes

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.

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 WHOLE WHEAT CAKE

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.

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 CAKE

Steps:

• In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.

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