Best 3 Beet And Carrot Whole Wheat Cake Recipes
**Indulge in the Symphony of Flavors: Beet and Carrot Whole Wheat Cake and Its Accompaniments**
Embark on a culinary expedition with the Beet and Carrot Whole Wheat Cake, a delectable union of vibrant colors and wholesome ingredients. This symphony of flavors is crafted with the earthy sweetness of beets and carrots, perfectly complemented by the nutty richness of whole wheat flour. As you delve into this moist and tender cake, the harmonious blend of natural sweetness and subtle pepperiness tantalizes your taste buds. Elevate your experience with the accompanying recipes: a velvety Cream Cheese Frosting, a refreshing Orange Glaze, and a medley of Candied Walnuts that add a touch of crunch and sophistication. Prepare to captivate your senses with this remarkable cake and its delightful accompaniments. Join us on this culinary journey and create a sweet masterpiece that will leave your taste buds craving for more.
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
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
Tips:
- For the best flavor, use fresh, organic beets and carrots. You can also use pre-cooked beets and carrots, but the flavor will not be as intense.
- If you don't have whole wheat flour, you can use all-purpose flour instead. However, whole wheat flour will give the cake a more hearty and nutritious texture.
- Be careful not to overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. If you don't remove the cake from the pan immediately when it's done, it will cool and shrink.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- You can store the cake at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
This beet and carrot whole wheat cake is a delicious and healthy way to enjoy your favorite vegetables. It's perfect for breakfast, lunch, or a snack. And it's also a great way to get your kids to eat their vegetables!
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