Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

beet and carrot cake

(1 rating)
myama avatar
Recipe by
Maureen Haddock
@myama
Saskatoon, SK

Carrots and beets are pretty, delicious, and versatile when grated and used together. If you plan to grate vegetables, you may as well grate plenty. This vintage recipe for beet-carrot cake has been in my family for decades and was given to me by my late aunt. At harvest time, I used to make 8 or 9 of these cakes and freeze them double-wrapped in plastic and foil. My friends ask for a second serving, every time I serve this cake. For more ideas of ways to enjoy these vegetables read my blog. http://www.getabiggerwagon.com/blog/posts/when_beets_meet_carrots.html

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients For beet and carrot cake

  • 3
    egg yolks, reserve whites
  • 1 1/2 c
    white sugar
  • 1 c
    preferred salad oil (in the 60s we used corn oil)
  • 1 tsp
    vanilla
  • 3 Tbsp
    hot water
  • 1 c
    grated raw beets
  • 1 c
    grated raw carrots
  • 1/2 c
    chopped nuts (pecans or walnuts)
  • 2 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 tsp
    cinnamon

How To Make beet and carrot cake

  • 1
    In a large bowl, mix the sugar, oil, egg yolks, vanilla, and hot water.
  • 2
    Mix the flour, baking powder, cinnamon, and salt together. Add carrots, beets, nuts, and flour mixture to the oil and sugar batter, and stir just until moistened.
  • 3
    Whip the egg whites until they form stiff peaks. Fold them into the batter.
  • 4
    Divide this batter equally between two prepared 8 inch round cake pans or two well greased loaf pans.
  • 5
    Bake cakes at 350 degrees F for 45 minutes or until cakes pull away from the sides of the pans.Cool and ice with cream cheese icing or double wrap and freeze.
  • 6
    I often ice, slice, and freeze these cakes. I love taking out a piece or two to share, spontaneously, with a friend.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT