Ingredients for Beet And Carrot Whole Wheat Cake
- Whole Wheat Flour
- 1/2 cup wheat bran
- 1/4 cup wheat germ
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- Vegetables
- Walnuts
- Raisins
- 1/4 cup shredded coconut
- 1 teaspoon baking soda
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How to Make Beet And Carrot Whole Wheat Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups whole wheat flour, 1/2 cup wheat bran, 1/4 cup wheat germ, 1 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Add 2 large eggs and 1/2 cup vegetable oil to the dry ingredients. Beat with an electric mixer until well combined.
- Gently fold in 1 cup grated beets, 1 cup grated carrots, 1/2 cup chopped nuts (walnuts or pecans recommended), 1/2 cup raisins or chopped dates, and 1/4 cup shredded coconut.
- In a small bowl, combine 1 teaspoon baking soda with 1 tablespoon of lemon juice or vinegar. Let it fizz for a minute then add to the batter and stir gently to combine.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50 minutes at 350°F (175°C), then reduce the oven temperature to 300°F (150°C) and bake for an additional 15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before slicing and serving. Store covered at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
261g
Fat
69g
Carbs
32g