Beet And Carrot Cake Recipe
Ingredients
| Oil | 3/4 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Vanilla extract | 1 Teaspoon | |
| Hot water | 3 Tablespoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Carrots | 2 Cup (16 tbs), finely chopped | |
| Beets | 1 Cup (16 tbs), finely chopped | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
| Egg whites | 3 |
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.
Chef
