Beet And Carrot Cake Recipe
Would you like to try a delicious Beet And Carrot Cake recipe? No other ingredient will make Beet And Carrot Cake taste so yummy than Vegetable. This Beet And Carrot Cake as a Dessert is a winner! This Beet And Carrot Cake is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
3/4 cup (180 ml) oil
1 1/2 cups (375 ml) sugar
3 egg yolks
1 tsp (5 ml) vanilla extract
3 tbsp (45 ml) hot water
2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1/4 tsp (1 ml) salt
1 tsp (5 ml) cinnamon
2 cups (500 ml) raw carrots, finely chopped
1 cup (250 ml) raw beets, finely chopped
1/2 cup (125 ml) chopped nuts
3 egg whites
Directions
– Preheat oven to 350 °F (175 °C).
– Butter an 8-inch (20-cm) round pan.
– In a bowl, combine oil, sugar, egg yolks, vanilla extract and water.
– In a separate bowl, sift dry ingredients and fold them into first mixture.
– Add carrots, beets, and chopped nuts. Stir well.
– Beat egg whites until stiff peaks form. Gently add to batter.
– Pour batter into cake pan and bake about 50 minutes.
– Ice the cake with a vanilla icing, and decorate it with cherries and chocolate sprinkles.
– Butter an 8-inch (20-cm) round pan.
– In a bowl, combine oil, sugar, egg yolks, vanilla extract and water.
– In a separate bowl, sift dry ingredients and fold them into first mixture.
– Add carrots, beets, and chopped nuts. Stir well.
– Beat egg whites until stiff peaks form. Gently add to batter.
– Pour batter into cake pan and bake about 50 minutes.
– Ice the cake with a vanilla icing, and decorate it with cherries and chocolate sprinkles.
