Carrot Beet Cake –  Almost a Health Food

Here is a colorful cake that takes no food color or hard to pronounce ingredients! The flavors are incredible and taste unique. Just a dab of cream cheese frosting will make it feel and taste more luxurious !

This   cake  has  me  almost  file  the   recipe  under vegetable/side  dish.   I think it could  get  away  with it  too ,  well  almost ..   Beet  cakes  are  not  as  popular  as carrot  cakes,  with  good  reason too .  The  strong beet  flavors  can be overpowering .  But  here  combination of   carrots  and  beets  makes for a very pretty  orange   tinged   cake  with   specks  of   bright  red.  Reminiscent  of   bright   summer  sunsets  this  is  a  welcome   treat  to have  on  a cold  winter  evening .  Frosting  is  absolutely not  required ….

It  all starts  with a  cup of   finely  grated  carrots  and  1/2 C of finely grated beets. Do not mix the. Use the fine side of the grater, but do not make it into a paste. I  would  not  recommend  a  food  processor.  The  pieces   should  hold  their  shape.

Oil  and  flour   the  cake  pan. This is  one cake  that is  perfect for a  bundt pan.  If  you are   using  a bundt pan  , be  sure   to  oil all the  nooks and  crannies really well.  It is  time  to preheat  the  oven to 350°F (175°C).

Beat  the eggs ,   coconut  oil  and   sugar  together  . We  are looking  for a smooth yellow emulsion.  It  helps to  use  fine  sugar, but  if you only have  coarse   sugar   use  the  blender/mixer   to powder it . Mix in the  vanilla  essence .

Sift  the   dry ingredients   together – flour , salt ,  spices  and  the baking powder . Add  half  the   dry ingredients to the  wet  mixture .  Use a  spatula or paddle  attachment to   mix it in .  mix  in the   orange  juice  followed by the   remaining  dry ingredients .  If  nuts   are  to be  added ,  add  1  tbsp of   dry  mix  to the  nuts and   mix  to  coat   evenly .

Add  the  grated  carrots  and  mix followed by  the nuts   if  using . The  last  thing  to   go in are the  beets .   Gently fold in the  beats .  Do not  over mix . The   color  of  the  batter   will change  but   the  beet  specks  to   shine  through

Bake at  350°F / 175°C  for  40 to  50 minutes  if  using a bundt pan or  for  30 to 35 minutes you are  using  8″ or  9 ” square pans. For any other  sizes  adjust  times times  accordingly.

Dot   with   cream  cheese  frosting  or  serve  plain  with a   cup of   tea

Carrot Beet Cake

By Syama

This is a  healthy and  delicious  cake .  Carrots  and  beets   give  it  its  wonderful color  and  keeps  it  moist.  Use part  whole  wheat  flour  for  added  nutritional value.   The  spices   blend  beautifully with the sweetness of  the   vegetables. 

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 6 to 8 Servings

Ingredients

  

1x2x3x

• 2 C All Purpose  Flour  Unbleached
• 1 C Sugar
• 3/4 C Extra Virgin Coconut Oil  
• 3 Eggs Large
• 1 C Carrots – raw grated fine
• 1/2 C Beets  –  raw grated fine
• 1 Tsp Vanilla  Essence  
• 2 Tsp Baking  Powder
• 1/4 Tsp Salt 
• 1 Tsp Cinnamon
• 1/8 Tsp Nutmeg a  pinch
• 6 Tbsp Orange Juice
• 1/2 C Walnuts/Pecans  chopped optional

Instructions

 

• Preheat  the  oven to  350°F (175°C).
• Oil and  flour the a 8.5″ square pan.
• Finely grate  the   carrots   and  beets. If adding the nuts chop and lightly toast them.
• Beat the  eggs, oil  and   sugar  to   form a  pale yellow  emulsion.Mix in the  vanilla  essence.
• Sift the dry ingredients –  flour,  spices,  salt  and baking  powder – together.
• Add  half  the  dry ingredients  to the   wet mix.  Mix in  gently avoiding lumps. Add the  orange  juice and  mix well. If using nuts,add  1 to 2 tablespoons of dry mix  with  the  nuts, stir to coat.
• Fold in the  remaining  dry ingredients.Fold in the grated  carrots, stir well. Fold in the nuts followed by the beets.
• Transfer  the  batter  to  the  pan  and  bake  for 30 minutes.The  cake is  done  when a  toothpick/tester  inserted  in the  middle comes  out   clean .
• Cool in pan  for 15  minutes. Invert  onto a  cooling  rack  and  cool  completely .

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Notes :

• The  carrots  and beats   need to  be  uncooked  and  grated  fine .
• If  beets   juices  are   oozing out , place the  grated beets in a  strainer  and   give a  gentle  squeeze to  remove  extra  juices .
• Do NOT skimp on the   spices .   These  are   required  to tame  the  beet  flavors.
• If  using  nuts  lightly  toast them .
• I recommend   coconut oil  as  the mild  nutty  sweet  flavor of   coconut   goes   well  with this  cake ,  but  any  flavorless oil  can  be  substituted .
• Whole  Wheat  flour  can  be  substituted  for  AP Flour  either  partially or   fully .  In  this  case  extra 2 tbsp of  orange  juice  for  each  half cup of  WW  flour . If  going  for full substitution  use only 1 1/2  C   WW flour  and  leave  the  other  ingredients unchanged .

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