SEARCH
More 1 Photos

Beet and Carrot Cake Recipe

Recipe by: Anna

"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!!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h
  • Ready In1 h 30 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Grease a 9x13-inch baking dish.
  • 3Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.
  • 4Whisk vegetable oil and eggs together in a separate bowl.
  • 5Stir oil mixture, carrots, and beets into flour mixture until just combined.
  • 6Pour batter into prepared baking dish.
  • 7Bake in preheated oven until center of cake bounces back when touched, about 1 hour.
Ingredients
  • 16 servings
  • 416 cals
  • 2 cups all-purpose flour
  • 2 cups brown sugar
  • 1 1/2 cups raisins
  • 1 cup shredded coconut
  • 1/3 cup wheat germ
  • 1/4 cup wheat bran
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 pinch salt
  • 1 1/2 cups vegetable oil
  • 5 eggs, beaten
  • 2 cups grated carrots
  • 1 (16 ounce) can sliced beets, drained and mashed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    416
    21%
  • Fat:
    23.8
    37%
  • Carbs:
    48.4
    16%
  • Protein:
    5.3
    11%
  • Cholesterol:
    58
    19%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like