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 Prep Time (minutes) 40 Cook Time (minutes) 60 Ready In (minutes) 100

Ingredients Amount 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.)