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Beet and Carrot Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Unique twist on classic carrot cake with beets, coconut, raisins for a colorful, moist cake. Finish with creamy cream cheese frosting.
Ingredients:
  • 2 cups brown sugar
  • 1.5 cups raisins
  • 1 cup shredded coconut
  • 0.33333334326744 cup wheat germ
  • 0.25 cup wheat bran
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 pinch salt
  • 1.5 cups vegetable oil
  • 5 eggs, beaten
  • 2 cups grated carrots
  • 1 (16 ounce) can sliced beets, drained and mashed
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Prepare the baking dish by greasing a 9x13-inch pan.
  • In a bowl, mix together flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt until well combined.
  • Combine vegetable oil and eggs in a separate bowl, whisking until smooth.
  • Combine the oil mixture with the carrots and beets, then gently fold into the flour mixture until just incorporated.
  • Gently transfer the batter into the well-prepared baking dish.
  • Bake in a preheated oven until the center of the cake springs back when touched, approximately 1 hour.

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