Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Beet & Carrot Cake

Recipe Name

Beet & Carrot Cake

Submitted by

Louise

Recipe Description

The flecks of grated beets and carrots make this a festive and more nutritious cake for special occaisions

Quantity	1	Quantity Unit	9" pan	Servings
Prep Time (minutes)	40	Cook Time (minutes)	60	Ready In (minutes)	100

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



2/3	cup	canola oil
1 1/2	cup	granulated sugar substitute (splenda)
2	large	eggs, separated
1	teaspoon	vanilla extract
1/4	cup (8 fl oz)	hot water
3/4	cup	Beets, coarsely grated peeled raw
3/4	cup, grated	Carrots
1 1/2	cups	all-purpose flour
2	teaspoons	baking powder
3/4	teaspoon	cinnamon, ground
1/2	teaspoon	nutmeg
1	tablespoon	orange peel, raw
1	dash	salt
1/2	cup, chopped	walnuts, toasted

Steps

Sequence	Step

1	Preheat oven to 350 degrees F. Grease 1 nine inch round pan or 2 loaf pans.
2	Mix oil, Splenda, yolks, vanilla and hot water in bowl. Add grated beet and carrots and mix.
3	In another bowl, sift flour, baking powder, spices and salt. Add grated rind and nuts. Add all of this to mixture in step 2.
4	Beat eggs whites in a separate bowl until stiff peaks form and fold into the carrot/beet mixture.
5	Pour batter into prepared pan(s). Bake for 50 to 60 minutes or until cake springs back at touch. Cool
6	Frost,if desired, with either whipped cream or frosting (not included in nutritional values.)

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact