 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
This is a spin off of a few recipes on here, made healthier and more beety. I use my yogurt frosting to frost, but cream cheese would be great too. Make an all beet cake by leaving out the carrot and adding 1 more cup beets. Ingredients:
1/2 cup oil |
1/4 cup applesauce |
3 eggs |
1 teaspoon vanilla |
1 1/4 cups sucanat (or organic sugar or brown sugar) |
8 ounces crushed pineapple (in juice, don't drain) |
2 cups whole wheat pastry flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 teaspoon cinnamon |
2 cups beets, shredded (you could do all beet!) |
1 cup carrot, shredded |
1/2-1 cup walnuts, chopped |
Directions:
1. preheat the oven to 350.
2. beat oil, applesauce, eggs, vanilla and sugar. stir in pineapple.
3. sift dry ingredients and stir into wet until combined.
4. fold in beets, carrots and nuts.
5. pour into a greased 9x13 and bake 35-40 minutes.
6. cool and frost.
|
|