Beet and Carrot Cake Recipe

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Beet and Carrot Cake
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Ingredients:

Directions:

  1. 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.
  2. Preheat oven at 350°F.
  3. Butter a bundt cake pan or use Pam.
  4. In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
  5. In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
  6. Incorporate to the first mix.
  7. Add the raw carrots, the raw beets and the nuts and mix well.
  8. With the electric mixer, whip the egg whites until they are fluffy.
  9. Fold delicately into the cake preparation.
  10. Pour into the greased cake pan.
  11. Bake approximately 50 minutes.
  12. Serve with my Cream Cheese and Applesauce Frosting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 328.88 Kcal (1377 kJ)
Calories from fat 168.84 Kcal
% Daily Value*
Total Fat 18.76g 29%
Cholesterol 40.92mg 14%
Sodium 151.85mg 6%
Potassium 317.71mg 7%
Total Carbs 35.83g 12%
Sugars 16.92g 68%
Dietary Fiber 1.97g 8%
Protein 5.66g 11%
Vitamin C 1.9mg 3%
Vitamin A 0.2mg 7%
Iron 1mg 6%
Calcium 76.6mg 8%
Amount Per 100 g
Calories 291.65 Kcal (1221 kJ)
Calories from fat 149.73 Kcal
% Daily Value*
Total Fat 16.64g 29%
Cholesterol 36.29mg 14%
Sodium 134.66mg 6%
Potassium 281.74mg 7%
Total Carbs 31.78g 12%
Sugars 15g 68%
Dietary Fiber 1.75g 8%
Protein 5.02g 11%
Vitamin C 1.7mg 3%
Vitamin A 0.2mg 7%
Iron 0.9mg 6%
Calcium 67.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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