BEET AND CARROT CAKE RECIPE - (4.6/5)
Provided by ladydee009
Number Of Ingredients 14
Steps:
- 1.Preheat oven to 350 degrees F. Grease 1 nine inch round pan or 2 loaf pans. 2.Mix oil, Splenda, yolks, vanilla and hot water. Add grated beets and Carrots and mix. 3.In another bowl, sift flour, baking powder, spices and salt. Add grated rind and nuts to mixture. Add all of this to mixture in step #2. 4.Beat egg whites in a separate bowl until stiff peaks form, then fold into carrot/beet mixture. 5.Pour batter into prepared pan(s). Bake for 50 to 60 minutes or until cake springs back at touch. Cool. 6.If desired, frost with whipped cream or frosting (not included in nutritional values.) Nutritional Facts Calories325 Carbohydrate21g Protein6g Fat24g
BEET CAKE
I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 211 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 294mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE
Beets and carrots roasted in the oven, then simmered in an easy glaze and served.
Provided by Jen
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 1h55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
- Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
- Peel and chop beets into 1-inch pieces.
- Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g
BEET AND CARROT CAKE
I inherited this wonderful recipe from my grandmother which used almost everything that grew in her garden to make cakes. Moist and colorful, this cake could be prepared during the Christmas holiday's season. My children used to beg for me to make it when they saw beets on the table!!
Provided by Louise in Montreal
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation.
- Preheat oven at 350°F.
- Butter a bundt cake pan or use Pam.
- In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
- In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
- Incorporate to the first mix.
- Add the raw carrots, the raw beets and the nuts and mix well.
- With the electric mixer, whip the egg whites until they are fluffy.
- Fold delicately into the cake preparation.
- Pour into the greased cake pan.
- Bake approximately 50 minutes.
- Serve with my Cream Cheese and Applesauce Frosting.
Nutrition Facts : Calories 359.2, Fat 17.9, SaturatedFat 2.6, Cholesterol 47.2, Sodium 265.5, Carbohydrate 46.1, Fiber 2.1, Sugar 27.2, Protein 5
BEET AND CARROT CAKE
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!!
Provided by Anna
Categories Desserts Cakes Carrot Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch baking dish.
- Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.
- Whisk vegetable oil and eggs together in a separate bowl.
- Stir oil mixture, carrots, and beets into flour mixture until just combined.
- Pour batter into prepared baking dish.
- Bake in preheated oven until center of cake bounces back when touched, about 1 hour.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 48.4 g, Cholesterol 58.1 mg, Fat 23.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 264.1 mg, Sugar 29.7 g
CARROT-AND-BEET LATKES
The beets turn these traditional latkes into a modern and festive shade of red, while carrots add a note of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- In a medium bowl, combine onion, lemon juice, and eggs. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated.
- Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
- Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Provided by Joe Sevier
Categories Spring Mother's Day Easter Dessert Cake Beet Cream Cheese Almond Butter Coriander Cardamom Egg Cherry Milk/Cream Vanilla Peanut Free Soy Free Vegetarian
Yield 12-16 servings
Number Of Ingredients 23
Steps:
- Cake
- Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer one third of almonds (½ cup) to a small bowl; set aside. Sprinkle coriander, cardamom, and fennel over remaining almonds on hot baking sheet and toss until spices are fragrant, about 30 seconds. Transfer to another small bowl; set aside.
- Whisk flour, baking powder, and salt in a medium bowl to combine. Beat eggs, oil, sugar, and 2 Tbsp. cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes (a whisk and a large bowl also work). Reduce speed to low and add half of dry ingredients; beat until mostly combined. Add remaining dry ingredients and beat until just a few steaks of flour remain. Using a rubber spatula, fold in cherries, beets, and reserved spiced almonds until evenly distributed and any remaining flour streaks are incorporated. Divide batter between prepared pans and smooth surface.
- Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40-45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans. Run a knife or small offset spatula around edges of cakes and invert onto rack. Peel away and discard parchment paper rounds. Turn cakes right side up and let cool completely. Do ahead: Cakes can be baked 2 days ahead. Wrap tightly and chill, or freeze up to 3 months.
- Frosting and assembly
- Whisk sugar, flour, and salt in a medium saucepan to combine. Whisking constantly, pour in milk gradually to avoid lumps. Set over medium-high heat and cook, whisking often and scraping corners of pan, until mixture begins to thicken, about 4 minutes (slow bubbles will begin to form as the mixture pulls away from the sides of the pan). Reduce heat to medium and cook, whisking constantly, 1 minute to cook off any floury taste. You should have a thick, glossy paste resembling rubber cement. Remove from heat and let cool, about 1½ hours. (If you're worried about floury lumps, pour hot mixture through a fine-mesh sieve into a medium bowl, pushing through with a heatproof rubber spatula.)
- Transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. With motor running, beat in vanilla extract and almond extract (if using) on medium speed, then add butter, a piece at a time, beating until combined after each addition before adding more; repeat process with cream cheese. Turn off mixer, scrape down sides of bowl, then beat frosting until fluffy and lump-free, about 4 minutes. (Cover and chill until cold if you'd like the frosting firm enough to pipe decorations onto the finished cake.)
- Place a cake layer on a cake stand or plate. Top with 1½ cups frosting and spread to edges in an even layer. Place second cake, bottom side up, on top. Scoop 1 cup frosting on top of second layer and spread over top and sides until entire cake is covered in a thin layer (if bits of cake are still showing through, that's fine; this is only your crumb coat). Chill, uncovered, at least 1 hour and up to 1 day to firm up.
- Briefly beat remaining frosting to lighten, then scoop onto cake. Spread in an even layer across top and down sides of cake. Use an offset spatula or bench scraper to smooth sides and top. Sprinkle reserved toasted almonds in a cluster in the center of the cake. Do ahead: Sugar mixture can be made 3 days ahead; press plastic wrap or wax paper directly onto surface and chill. Let sit at room temperature 20 minutes before using. Frosting can be made 3 days ahead; cover and chill. Beat to lighten before using, about 4 minutes.
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