Deliciously Nutritious Beet and Carrot Whole Wheat Cake
Indulge in a slice of our Deliciously Nutritious Beet and Carrot Whole Wheat Cake, a perfect blend of wholesome ingredients that not only satisfy your sweet tooth but also nourish your body. This vibrant cake features the earthiness of beets and the natural sweetness of carrots, complemented by the crunch of walnuts and the chewiness of coconut and raisins. Ideal for any occasion, this cake is not just a dessert; it's a celebration of flavor and health. Whether enjoyed as an afternoon snack or a delightful dessert after dinner, this cake promises to impress family and friends with its moist texture and rich taste. Perfectly suited for gatherings, it can also be easily stored for later enjoyment!
10
Servings
N/A
Calories
13
Ingredients
Ingredients
Whole wheat flour
2 cups (sifted)
Wheat bran
1/4 cup (none)
Wheat germ
1/4 cup (none)
Brown sugar
2 cups (packed)
Cinnamon
2 teaspoons (ground)
Salt
1 teaspoon (none)
Eggs
5 (lightly beaten)
Oil
1 1/2 cups (vegetable or canola)
Grated mixed vegetables
3 cups (half carrots, half beets or as desired)
Chopped walnuts
1 1/2 cups (lightly toasted, optional)
Raisins or dates
1 cup (chopped, optional)
Shredded coconut
1 cup (unsweetened, optional)
Baking soda
2 teaspoons (none)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a 9 x 13 inch baking pan by buttering it and lining it with wax paper.
2
In a large mixing bowl, combine the whole wheat flour, wheat bran, wheat germ, brown sugar, cinnamon, and salt. Mix thoroughly using your fingers to break up any lumps in the sugar.
3
Add the lightly beaten eggs and oil to the dry ingredients, stirring until well combined.
4
Fold in the grated vegetables (carrots and beets), chopped walnuts, raisins or dates, and shredded coconut, ensuring an even distribution of ingredients throughout the batter.
5
Finally, sprinkle in the baking soda and give the batter one last gentle mix until everything is just combined.
6
Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 1 hour, then reduce the temperature to 300°F (150°C) and continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
7
Once baked, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Store covered at room temperature for a few days to maintain freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary vegetables used in this cake?
The cake features a blend of grated carrots and beets, typically in a half-and-half ratio.
What type of flour is recommended for this recipe?
This recipe specifically uses whole wheat flour for a more nutritious, wholesome profile.
How many servings does this Beet and Carrot cake provide?
This recipe is designed to yield approximately 10 servings.
What size baking pan should I use?
A 9 x 13 inch baking pan is required for this recipe.
How do I prepare the baking pan?
You should butter the pan and line it with wax paper to prevent sticking.
What temperature should the oven be set to initially?
Preheat your oven to 350°F (175°C) before starting the baking process.
Are there other wheat products in the ingredients?
Yes, the recipe includes 1/4 cup of wheat bran and 1/4 cup of wheat germ for added texture and nutrition.
What kind of sugar is used in this cake?
The recipe calls for 2 cups of packed brown sugar.
How should the eggs be prepared before adding them to the batter?
The 5 eggs should be lightly beaten before being combined with the other ingredients.
What type of oil is best for this recipe?
Vegetable or canola oil is recommended for this cake.
Is the coconut sweetened or unsweetened?
The recipe suggests using 1 cup of unsweetened shredded coconut.
Can I substitute raisins with something else?
Yes, you can use chopped dates as an alternative to raisins.
Should the walnuts be toasted?
Lightly toasting the chopped walnuts is optional but can enhance the flavor.
When is the baking soda added to the mixture?
Baking soda is sprinkled in at the very end, followed by one last gentle mix.
How long does the initial baking phase last?
The cake should bake at 350°F for exactly 1 hour.
What is the second baking temperature and duration?
After the first hour, reduce the heat to 300°F (150°C) and bake for an additional 15 minutes.
How do I check if the cake is fully cooked?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
How long should the cake cool in the pan?
Let the cake sit in the pan for about 15 minutes before moving it.
Where should the cake finish cooling?
After the initial cooling in the pan, transfer the cake to a wire rack to cool completely.
How should I store the finished cake?
Store the cake covered at room temperature to maintain its freshness for a few days.
Does this recipe include cinnamon?
Yes, it uses 2 teaspoons of ground cinnamon.
What is the total amount of oil used?
The recipe requires 1 1/2 cups of oil.
How many cups of grated vegetables are needed?
You will need a total of 3 cups of grated mixed vegetables.
Is the whole wheat flour sifted?
Yes, the recipe specifies using 2 cups of sifted whole wheat flour.
Are the raisins and coconut mandatory?
No, the walnuts, raisins (or dates), and shredded coconut are listed as optional ingredients.
What is the texture of the finished cake?
The cake has a moist texture with a crunch from the walnuts and chewiness from the raisins and coconut.
Can I adjust the ratio of carrots to beets?
Yes, while a 50/50 split is suggested, you can adjust the ratio as desired.
What is the purpose of the wheat bran and germ?
These ingredients increase the fiber and nutritional content of the cake, contributing to its 'nutritious' label.
Is there salt in this dessert?
Yes, 1 teaspoon of salt is included to balance the sweetness.
Is this cake suitable for a healthy snack?
Yes, because it uses whole grains and fresh vegetables, it is considered a nourishing alternative to traditional cakes.