Real Recipes From Real Home Cooks ®

beet and carrot cake

(1 rating)
Recipe by
Maureen Haddock
Saskatoon, SK

Carrots and beets are pretty, delicious, and versatile when grated and used together. If you plan to grate vegetables, you may as well grate plenty. This vintage recipe for beet-carrot cake has been in my family for decades and was given to me by my late aunt. At harvest time, I used to make 8 or 9 of these cakes and freeze them double-wrapped in plastic and foil. My friends ask for a second serving, every time I serve this cake. For more ideas of ways to enjoy these vegetables read my blog.

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients For beet and carrot cake

  • 3
    egg yolks, reserve whites
  • 1 1/2 c
    white sugar
  • 1 c
    preferred salad oil (in the 60s we used corn oil)
  • 1 tsp
  • 3 Tbsp
    hot water
  • 1 c
    grated raw beets
  • 1 c
    grated raw carrots
  • 1/2 c
    chopped nuts (pecans or walnuts)
  • 2 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp

How To Make beet and carrot cake

  • 1
    In a large bowl, mix the sugar, oil, egg yolks, vanilla, and hot water.
  • 2
    Mix the flour, baking powder, cinnamon, and salt together. Add carrots, beets, nuts, and flour mixture to the oil and sugar batter, and stir just until moistened.
  • 3
    Whip the egg whites until they form stiff peaks. Fold them into the batter.
  • 4
    Divide this batter equally between two prepared 8 inch round cake pans or two well greased loaf pans.
  • 5
    Bake cakes at 350 degrees F for 45 minutes or until cakes pull away from the sides of the pans.Cool and ice with cream cheese icing or double wrap and freeze.
  • 6
    I often ice, slice, and freeze these cakes. I love taking out a piece or two to share, spontaneously, with a friend.