Beet And Carrot Whole Wheat Cake Recipe

Indulge in this moist and flavorful Beet & Carrot Whole Wheat Cake! Packed with wholesome ingredients like grated beets and carrots, this recipe is both incredibly delicious and surprisingly nutritious. Perfect for a healthy afternoon snack or a delightful dessert, this cake is sure to be a family favorite. Get ready to enjoy a guilt-free treat that's as good for you as it is tasty!

Prep Time 25 mins
Cook Time 95 mins
Calories 1002.5 kcal
Protein 27g
Rating 4.0 (5 Reviews)
Beet And Carrot Whole Wheat Cake 36

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beet And Carrot Whole Wheat Cake

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How to Make Beet And Carrot Whole Wheat Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. 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.
  3. Add 2 large eggs and 1/2 cup vegetable oil to the dry ingredients. Beat with an electric mixer until well combined.
  4. 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.
  5. 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.
  6. Pour batter into the prepared pan and spread evenly.
  7. 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.
  8. 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

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