"This is a very moist and delicious cake. Don't let the name or ingredients fool you!! This cake can be frosted or eaten as is. I suggest a cream cheese frosting...tastes the best!!" — Anna
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1 1/2 cups
1 1/2 cups
1 (16 ounce) can
sliced beets, drained and mashed
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Beet and Carrot Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 215
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