Beet and Carrot Cake
Description
This hearty carrot cake has an interesting twist with the addition of beets, shredded coconut, and raisins for a moist and colorful cake. Top with cream cheese frosting.
Ingredients
•
2 cups all-purpose flour
•
2 cups brown sugar
•
1 1/2 cups raisins
•
1 cup shredded coconut
•
1/3 cup wheat germ
•
1/4 cup wheat bran
•
2 teaspoons ground cinnamon
•
2 teaspoons baking soda
•
1 pinch salt
•
1 1/2 cups vegetable oil
•
5 eggs, beaten
•
2 cups grated carrots
•
1 (16 ounce) can sliced beets, drained and mashed
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease a 9x13-inch baking dish.
3
Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.
4
Whisk vegetable oil and eggs together in a separate bowl.
5
Stir oil mixture, carrots, and beets into flour mixture until just combined.
6
Pour batter into prepared baking dish.
7
Bake in preheated oven until center of cake bounces back when touched, about 1 hour.