Carrot and Beet Cake

Name: Carrot and Beet Cake
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 3 large eggs; 1 1/2 cup granulated sugar; 2 tsp vanilla extract; 3/4 cup vegetable oil; 1/4 cup hot water; 2 cup cake flour; 1 pinch salt; 1 tbsp baking powder; 1 tsp ground cinnamon; 1 pinch ground nutmeg; 2 cup finely grated carrots; 1 cup finely grated beet; 1/2 cup coarsley chopped walnuts or pecan nuts (extra for decorating); 1 Cream cheese frosting

jaynelle @NellesKitcken268

Healthy and delicious!

jaynelle @NellesKitcken268

Healthy and delicious!

Saved

Ingredients

45 mins

12 servings

3 largeeggs
1 1/2 cupgranulated sugar
2 tspvanilla extract
3/4 cupvegetable oil
1/4 cuphot water
2 cupcake flour
1 pinchsalt
1 tbspbaking powder
1 tspground cinnamon
1 pinchground nutmeg
2 cupfinely grated carrots
1 cupfinely grated beet
1/2 cupcoarsley chopped walnuts or pecan nuts (extra for decorating)
1Cream cheese frosting

Saved

Steps

45 mins

1

Preheat oven to 375° F. Grease and flour 9" bundt pan.
2

Separate eggs. Put yolks, sugar, water, vanilla and oil in electric mixer. Mix until just combined
3

Sift flour, baking powder, salt and spices in a bowl.
4

Add dry ingredients to wet ingredients
5

Add carrots and beet. Mix until combined
6

In a separate bowl, beat egg whites until stiff.
7

Gently fold in egg whites.
8

Pour into prepared cake pan. Bake for approximately 45 minutes until done.
9

Allow to cool. Frost with your favourite cream cheese frosting and decorate with chopped nuts.