Beet and Carrot Cake

Name: Beet and Carrot Cake
Total time: 60 min
Yield: 16 份量
Ingredients: 2 cups all-purpose flour; 2 cups brown sugar; 1 ½ cups raisins; 🥥 1 cup shredded coconut; ⅓ cup wheat germ; ¼ cup wheat bran; 2 teaspoons ground cinnamon; 2 teaspoons baking soda; 🧂 1 pinch salt; 1 ½ cups vegetable oil; 🥚 5 eggs, beaten; 🥕 2 cups grated carrots; 1 (16 ounce) can sliced beets, drained and mashed

成本 $12.5, 保存 $10

來源: Recommended by CookPal

60 分鐘
16 份量
$12.5

Beet and Carrot Cake

成本 $12.5, 保存 $10

來源: Recommended by CookPal

60 分鐘
16 份量
$12.5

食材

Dry Ingredients
- 2 cups all-purpose flour
- 2 cups brown sugar
- 1 ½ cups raisins
- 🥥 1 cup shredded coconut
- ⅓ cup wheat germ
- ¼ cup wheat bran
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 🧂 1 pinch salt
Wet Ingredients
- 1 ½ cups vegetable oil
- 🥚 5 eggs, beaten
- 🥕 2 cups grated carrots
- 1 (16 ounce) can sliced beets, drained and mashed

步驟

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9x13-inch baking dish.

Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.

Whisk vegetable oil and eggs together in a separate bowl.

Stir the oil mixture, carrots, and beets into the flour mixture until just combined.

Pour batter into the prepared baking dish.

Bake in the preheated oven until the center of the cake bounces back when touched, about 1 hour.

營養成分

每份

🔥

416

卡路里

5
蛋白質
48
碳水化合物
24
脂肪

💡 Serve with cream cheese frosting for an enhanced flavor.Store leftovers in a sealed container in the refrigerator for up to 4 days.For a healthier option, replace part of the all-purpose flour with whole wheat flour.