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Thanks to the viewer who contributed this recipe! My favourite Harvest cake! |
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(No Picture Available) Carrot-Beet CakeIngredients: • 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 Directions: 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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