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.
Course Dessert, Snack
Keyword Carrot Beet Cake
Prep Time 20minutes
Cook Time 30minutes
Total Time 1hour30minutes
Servings 6to 8 Servings
2CAll Purpose Flour Unbleached
3/4CExtra Virgin Coconut Oil
1CCarrots - raw grated fine
1/2CBeets - raw grated fine
1/8TspNutmeg a pinch
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 .
For detailed instructions go to https://oventales.com/carrot-beet-cake-almost-a-health-food/ .