Beet and Carrot Cake Recipe

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Apr 14, 2012

I omitted wheat germ and wheat bran, used 1 C oil + .5 C milk instead of 1.5 C oil, and 14 oz fresh, raw grated beets instead of canned. I think the cake would be a lot better with the following changes: more sugar, less cinnamon plus other spices (maybe nutmeg and allspice), and vanilla extract. Some grated orange peel would be good, too. If you are using raw beets like I did, I would reduce beets and increase carrots. The beet flavor was dominant in mine.

—mrs. kosmos

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Sep 16, 2012

This recipe turned out great, with a few modifications. I used 2 cups of boiled and pureed beets (instead of canned), added 1/2 tsp nutmeg amd 1 tsp vanilla, and substituted 1 c apple sauce for 1 c of the oil (reducing the oil in the recipe to 1/2 cup). I spooned the batter into greased muffin pans, and baked at 350 for about 25 minutes. The muffins (or cupcakes) turned out moist and delicious, and my kids loved them. I must say that I was excited about the vivid magenta batter, but in the end, the muffins only had a tinge of red on top - the insides were a typical carrot cake colour. What a great way to use some excess beets and carrots, and sneak more veggies into my kids!

—leeka

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4 Ratings

Apr 01, 2012

Very tasty! Made these alterations: Made cupcakes instead of a large cake (cooking time 20 minutes), substituted milk in place of 1/2 the oil, used only 3 eggs, and omitted the wheat bran and wheat germ. Still very good!

—kay444

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Nutrition

Calories
416 kcal
21%

Carbohydrates
48.4 g
16%

Cholesterol
66 mg
22%

Fat
23.8 g
37%

Fiber
3.1 g
13%

Protein
5.3 g
11%

Sodium
288 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beet and Carrot Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 416
Calories from Fat: 215

% Daily Value *
Total Fat 23.8g 37 %
Saturated Fat 5g 25 %
Cholesterol 66mg 22 %
Sodium 288mg 12 %
Potassium 300mg 8 %
Total Carbohydrates 48.4g 16 %
Dietary Fiber 3.1g 13 %
Protein 5.3g 11 %
** Sugars 29.7g
Vitamin A 48 %
Vitamin C 4 %
Calcium 6 %
Iron 23 %
Thiamin 22 %
Niacin 21 %
Vitamin B6 9 %
Magnesium 11 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.