Beet and Carrot Cake

Maureen Haddock


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 vote
You could make a two layer cake from this recipe that would feed 12 to 14 people.
1 Hr
45 Min


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


1In a large bowl, mix the sugar, oil, egg yolks, vanilla, and hot water.
2Mix 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.
3Whip the egg whites until they form stiff peaks. Fold them into the batter.
4Divide this batter equally between two prepared 8 inch round cake pans or two well greased loaf pans.
5Bake 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.
6I often ice, slice, and freeze these cakes. I love taking out a piece or two to share, spontaneously, with a friend.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian, Soy Free
Other Tags: For Kids, Heirloom