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| 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!!"
Ingredients :
- 2 cups all-purpose flour
- 2 cups brown sugar
- 1 1/2 cups raisins
- 1 cup shredded coconut
- 1/3 cup wheat germ
- 1/4 cup wheat bran
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 pinch salt
- 1 1/2 cups vegetable oil
- 5 eggs, beaten
- 2 cups grated carrots
- 1 (16 ounce) can sliced beets, drained and mashed
Instructions :
| Prep : 30M | Cook : 16M | Ready in : 1H30M |
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- 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.
Notes :
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