Ingredients for Beet And Carrot Cake
- Sunflower Oil
- 2 cups granulated sugar
- Egg Yolks
- 2 teaspoons vanilla extract
- Hot Water
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Cinnamon
- Raw Carrots
- Raw Beet
- 1 cup chopped walnuts or pecans
- 4 large egg whites
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How to Make Beet And Carrot Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a bundt cake pan (or use baking spray with flour).
- In a large bowl, whisk together 1 cup vegetable oil, 2 cups granulated sugar, 4 large egg yolks, 2 teaspoons vanilla extract, and ½ cup water.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Grate 2 cups carrots and 1 cup beets (about 2 medium carrots and 1 medium beet).
- Fold in the grated carrots, beets, and 1 cup chopped walnuts or pecans.
- In a clean bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve with your favorite cream cheese frosting (see recipe notes for our cream cheese and applesauce frosting suggestion).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
108g
Fat
12g
Carbs
15g
