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Beet-Carrot Cake

Category: Desserts - Cakes

Suitable for a: vegan diet



I got the idea for this from a Fuhrman website (*gasp*) but it's actually VERY good. I added spices and stuff, and it bakes up like a carrot-cake, all moist and dense. Yum! and since my Mom is always giving me tons of beets, it's a great way to use them up too!

1 cup whole wheat flour

1 cup white flour

1 cup raw beets, peeled and shredded

1-1/2 cups raw carrots, peeled and shredded

3 tsp. baking soda

1/4 cup brown sugar

1 cup applesauce (no sugar added)

1 cup pineapple, blended

1 ripe banana, mashed or 1/2 cup tofu, pureed (I hate bananas, but they do make the cake bake up a little better I admit)

1 tsp. vanilla extract

1/2 tsp. cinnamon

1/4 tsp. salt

pinch of ground ginger

1 cup chopped pecans (or walnuts if you must! personally I hate walnuts, though they ARE good for you, Omega 3's and all...)

1 cup dried cranberries



Preheat oven to 350 degrees.

Mix flour and baking soda in a bowl.

In a larger bowl, beat date sugar, blended pineapple, mashed banana, and applesauce together. Stir in the vanilla and mix thoroughly.

Add the flour mixture along with the chopped nuts and mix.

Now add the shredded carrots and beets. Mix well. Spread in a nonstick baking pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Serve with vanilla Soy Delicious or Rice Cream.

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