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Beet and Carrot Cake

Beet and Carrot Cake

Cost $12.5, save $10

Source: Recommended by CookPal

  • 60 Min
  • 16 Servings
  • $12.5

INGREDIENTS

  • Dry Ingredients

    • 2 cups all-purpose flour
    • 2 cups brown sugar
    • 1 ½ cups raisins
    • 🥥 1 cup shredded coconut
    • ⅓ cup wheat germ
    • ¼ cup wheat bran
    • 2 teaspoons ground cinnamon
    • 2 teaspoons baking soda
    • 🧂 1 pinch salt

  • Wet Ingredients

    • 1 ½ cups vegetable oil
    • 🥚 5 eggs, beaten
    • 🥕 2 cups grated carrots
    • 1 (16 ounce) can sliced beets, drained and mashed

STEPS

1

Preheat oven to 350 degrees F (175 degrees C).

2

Grease a 9x13-inch baking dish.

3

Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.

4

Whisk vegetable oil and eggs together in a separate bowl.

5

Stir the oil mixture, carrots, and beets into the flour mixture until just combined.

6

Pour batter into the prepared baking dish.

7

Bake in the preheated oven until the center of the cake bounces back when touched, about 1 hour.

NUTRIENTS

Per 1 serving

🔥

416

Calories

  • 5
    Protein
  • 48
    Carbs
  • 24
    Fats

💡 Serve with cream cheese frosting for an enhanced flavor.Store leftovers in a sealed container in the refrigerator for up to 4 days.For a healthier option, replace part of the all-purpose flour with whole wheat flour.