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Thanks to the viewer who contributed this recipe!

My favourite Harvest cake!

(No Picture Available)

Carrot-Beet Cake
 • 3 eggs
 • 1 1/2 cup white sugar
 • 1 cup oil
 • 1 tsp. vanilla
 • 3 tbsp. hot water
 • 1 cup raw shredded beets
 • 1 cup raw shredded carrots
 • 2 cups flour
 • 1 tsp. cinnamon
 • 2 tsp. baking powder
 • 1/2 tsp. salt
 • 1/2 cups nuts (optional)
 • Frosting: 3 oz. cream cheese
 • 4 tbsp. margarine
 • 1 tsp. vanilla
 • dash of salt
 • 2 cups icing sugar
 1.  Beat 3 eggs, add 1 1/2 cup white sugar, l cup oil, l tsp. vanilla and 3 tbsp. hot water and continue
     beating in a large bowl.
 2.  Prepare 1 cup raw shredded beets, l cup raw shredded carrots. (These may be shredded in a food
     processor). Add to mixture.
 3.  In another bowl add 2 cup flour, l tsp. cinnamon, 2 tsp. baking powder, 1/2 tsp. salt, *1/2 cup nuts
     (optional). My preference for nuts is pecans, chopped.
 4.  Add dry ingredients to liquid ingredients. Beat for 3 mins. on medium speed. Place in 9" x 11" greased
     pan. Bake at 325 degrees F. for 37 mins. Test with toothpick, should come out clean. Cool.
 5.  Cream Cheese frosting: 3 oz. cream cheese, 4 tbsp. margarine, 1 tsp. vanilla, dash salt. Blend in mixer
     adding 2 cup icing sugar. Spread on cake.


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