Oven Baked Beet and Carrot Cake2020-10-04
- Yield: 8
- Servings: 8-10
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
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This information is per serving.
Saturated Fat2.6 g
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Oven Baked Beet and Carrot Cake
- 1/4 cup (60 ml) vegetable oil
- 1½ cups sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3 tablespoons hot water
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups carrots, peeled and finely chopped
- 1 cup beets, peeled and finely chopped
- 1/2 cup chopped nuts
- 3 egg whites
- For Vanilla Icing:
- 3 cups egg whites
- 1½ cups icing sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons orange juice
Preheat oven to 350°F (165°C). Grease an 8-inches(20 cm) round pan with butter.
In a mixing bowl, combine vegetable oil, sugar, egg yolks, vanilla extract, and water. Mix well and set aside.
In a separate mixing bowl, sift dry ingredients(all-purpose flour, cinnamon, baking powder and salt) and fold them into vanilla mixture. Add chopped carrots, beets and nuts and stir well.
In a small bowl, beat egg whites until stiff peaks form. Gently add to batter. Pour batter into cake pan, place in preheated oven and bake for 50 minutes. Ice oven baked beet and carrot cake with vanilla icing(recipes follows).
Vanilla Icing: In a mixing bowl, combine all ingredients. Beat until the icing is firm. If icing isn't firm enough, add 3 tablespoons icing sugar.