Beet and Carrot Whole Wheat Cake

Name: Beet and Carrot Whole Wheat Cake
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8-12 serving(s)
Ingredients: 2 cups whole wheat flour; 1/4 cup wheat bran; 1/4 cup wheat germ; 2 cups brown sugar; 2 teaspoons cinnamon; 1 teaspoon salt; 5 lightly beaten eggs; 1 1/2 cups oil; 3 cups grated vegetables (half carrots, half beets, or as desired); 1 1/2 cups chopped walnuts; 1 cup raisins (or half of each) or 1 cup dates (or half of each); 1 cup coconut; 2 teaspoons baking soda

Submitted by Olha7397

"Delicious as well as nutritious."

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photo by cat_ashwood

Ready In:: 1hr 35mins
Ingredients:: 13
Serves:: 8-12

ingredients

2 cups whole wheat flour
¹⁄₄ cup wheat bran
¹⁄₄ cup wheat germ
2 cups brown sugar
2 teaspoons cinnamon
1 teaspoon salt
5 lightly beaten eggs
1 ¹⁄₂ cups oil
3 cups grated vegetables (half carrots, half beets, or as desired)
1 ¹⁄₂ cups chopped walnuts
1 cup raisins (or half of each) or 1 cup dates (or half of each)
1 cup coconut
2 teaspoons baking soda

directions

Mix the flour, wheat bran, wheat germ, brown sugar, cinnamon and salt together with fingers until lumps in sugar are gone.
Add beaten eggs, then oil. Stir in grated vegetables, nuts, raisins or dates and coconut.
Finally, add the baking soda.
Butter and wax paper line a 9 x 13 inch pan.
Bake at 350°F for 1 hour and for 15 minutes more at 300°F
Store covered for a few days.
Wheatland Bounty.

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Reviews

This cake was AWESOME. I substituted 1 cup of oil for 1 cup of applesauce and we had it for Easter dinner, my entire family LOVED it. (My mother in law owned a bakery for 15 years and thought it was the best carrot cake she'd ever had!) Thank you so much for posting!!!

kim.flogeras
"Kid tested. Mother approved." This is a healthier alternative to cake, and is very tasty. I used half beets and half grated pumpkin (instead of carrots). I used half the sugar, which was just the right amount. Great cake!

Stacia Hayes
This is great! I made a half batch in an 8x8 pan, and it only needed 45 minutes in the oven. I halved the sugar, and it was quite sufficiently sweet, and I used apple sauce instead of oil to reduce the fat. Oh, and I toasted the nuts (5 minutes at 350F). It is an excellent breakfast, and I intend to make more to take on hikes.

Fanged Menace
Excellent - I substituted 1 cup of unsweetened applesauce for 1 cup of oil, 3/4 cup walnuts and 3/4 cup pecans, and 1/2 cup raisins and 1/2 cup cranberries. It is a very rich cake which I served with Cool Whip. Definitely using this recipe again.

cat_ashwood
I'm not sure "nutritious" would be the word to describe something with 66g of fat per serving...

yogiclarebear

Tweaks

Excellent - I substituted 1 cup of unsweetened applesauce for 1 cup of oil, 3/4 cup walnuts and 3/4 cup pecans, and 1/2 cup raisins and 1/2 cup cranberries. It is a very rich cake which I served with Cool Whip. Definitely using this recipe again.

cat_ashwood
This cake was AWESOME. I substituted 1 cup of oil for 1 cup of applesauce and we had it for Easter dinner, my entire family LOVED it. (My mother in law owned a bakery for 15 years and thought it was the best carrot cake she'd ever had!) Thank you so much for posting!!!

kim.flogeras
This is great! I made a half batch in an 8x8 pan, and it only needed 45 minutes in the oven. I halved the sugar, and it was quite sufficiently sweet, and I used apple sauce instead of oil to reduce the fat. Oh, and I toasted the nuts (5 minutes at 350F). It is an excellent breakfast, and I intend to make more to take on hikes.

Fanged Menace