GRANDMA'S APPLE CARROT CAKE
Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
BEET AND CARROT CAKE
Carrots and beets are pretty, delicious, and versatile when grated and used together. If you plan to grate vegetables, you may as well grate plenty. This vintage recipe for beet-carrot cake has been in my family for decades and was given to me by my late aunt. At harvest time, I used to make 8 or 9 of these cakes and freeze them...
Provided by Maureen Haddock
Categories Cakes
Time 1h45m
Number Of Ingredients 12
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
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
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
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
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 CAKE CUPCAKES
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
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).
CARROT, BEET AND APPLE CUPCAKES!
I love to make juices and one of my favorites is carrot and beet juice with apple. I love to make these cupcakes with the left over pulp. My kids love them and they are healthy and delicious. I like to top mine with some cream cheese frosting. I know they are good when my kids give me a thumbs up.
Provided by Karina Alcala
Categories Other Desserts
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F line your cupcake pan with liners or spray pan. In a large bowl or with a mixer or food processor I do this in a large mixing bowl. You add eggs, sugar, oil, honey, apple sauce and pulp mixture. Mix until well combine.
- 2. Sift in flour, salt, cinnamon,baking soda and nutmeg. Combine just until all the flour is incorporated. Add your chopped pecans or any nut of your liking and fold in to the mixture. Pour into cupcake liners and bake in preheated oven for 30-35 minutes until toothpick comes out clean.
- 3. When they come out of the oven let them cool and top with cream cheese frosting or a dusting of powder sugar is also good. They are good just by them selves hope you guys enjoy.
"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!
Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.
Provided by MizzNezz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 °, grease and flour 13x9 baking pan.
- Beat eggs, sugar and oil until light and fluffy.
- Sift together flour, baking powder, baking soda and cinnamon.
- Add to egg mixture and mix well.
- Add vanilla, beets and walnuts.
- Beat for 1 minute on medium speed.
- Pour into pan, bake for 45 minutes, or until a pick comes out clean.
BEET CARROT CAKE
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
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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