Ingredients

3 large eggs
1 ½ cups granulated sugar
1 cup olive oil
1 teaspoon vanilla
3 tablespoons hot water
1 cup beet (1 medium beet), peeled and shredded
1 cup carrots (2 medium carrots), peeled and shredded
2 cups whole wheat flour
1 teaspoon cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup chopped nuts (optional)

Directions

1. Preheat the oven to 350 degrees. Grease and flour a 9x13 pan.
2. Beat the eggs, sugar, vanilla and hot water together. Stir in the beets and carrots.
3. In a separate bowl mix the flour, cinnamon, baking soda and salt.
4. Add the wet mixture to the dry, beating until combined. Stir in the nuts.
5. Pour batter into prepared pan and spread evenly. Bake for 40-45 minutes, until a toothpick comes out clean. Cool on rack.

Recipe courtesy of nutrition development coordinator for The Open Door Kitchen Jen Perry, 2012.

This is a simple and delicious homemade cake that features two secret ingredients: carrots and beets. Naturally sweet carrots and beets are the perfect base for dessert. Once grated and sneaked into the batter both the carrots and the beets cook down discretely and leave very little evidence.

Despite the vivid reddish-purple batter, the cake will transform to a nut brown while baking and look much like a spice cake when it comes out of the oven. It is perfect served as is or with a light sprinkle of powdered sugar.  For special occasions, top with frosting- vanilla, cream cheese or citrus are flavors that pair wonderfully with this cake.

If you are looking for a new cake to bring your holiday table this season try this beet carrot cake. It is an easy to assemble dessert with added nutritional value. Adults and kids alike will enjoy this cake. Don't worry, telling everyone they are eating vegetables is optional.

Hi, I'm Jen. And today I am making a beet vegetable cake. We're going to use one cup of olive oil, one teaspoon of vanilla, three eggs. I'm going to add one and a half cups of sugar, three tablespoons of hot water.

Now we're going to add our vegetables. I have two grated carrots, which is about one cup. And I have one grated beet, which is also about one cup. The wet ingredients are mixed, so now I'm going to mix our dry ingredients. I have two cups of whole wheat flour. And to this I'm going to add two teaspoons of baking soda, one teaspoon of cinnamon, and a half teaspoon of salt.

The dry ingredients are mixed, so now I'm going to add our wet ingredients to our dry ingredients. The color of this cake batter is absolutely beautiful. It's a bright purple. It well unfortunately fade to brown while it's cooking.

But it looks amazing while you're mixing it up. The batter is ready, so now I'm going to pour it into a nine by 13 pan. I'm going to start with softened butter. And I want to coat the bottom and the sides. I'm going to coat it evenly.

So now I'm going to sprinkle in some flour. And the key to getting a baking pan that's evenly floured and just lightly floured is to spread the flour around like so. My baking pan is evenly coated. I did have to tap it a few times on the table just to loosen that flour up. And now I'm going to dump the rest of the flour out.

You can dump it out in the trash or in the sink. So now I'm going to pour in our batter. I'm going to spread the batter around. The oven has been preheated to 350 degrees, and it's going to bake for about 40 to 45 minutes.

The toothpick is clean so our cake is fully cooked. And as I mentioned earlier, it was a beautiful reddish purple batter. And it has faded, and it's now just a sort of ordinary brown. But that's a good thing if you want to diguise the fact that there are vegetables in this cake. It's delicious as is.

You could top it with a little bit of powdered sugar. Or for a special occassion, you could use some frosting, like a cream cheese frosting would be wonderful. This is a delicious cake, so enjoy.

Beet Carrot Cake
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