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Golden Beet Carrot Cake

RECIPE – Golden Beet Carrot Cake
by Kim Marsin, Sweet Home Organics farmer

1 1/2 cups golden beet puree
4-5 cups grated carrots

1 cup brown sugar

1 more cup brown sugar
2 cups all-purpose white flour

1 cup whole wheat flour

1 1/2 teaspoons baking soda

1 teaspoon salt

4 teaspoons ground cinnamon

1 cup soy yogurt (OR 2 overripe bananas, OR 4 egg equivalent)
1 cup vegetable oil

2 teaspoons vanilla extract

1 cup raisins
1 cup chopped walnuts

Chop off the top and bottom ¼ inch of cleaned beets. Place beets in boiling water until a fork will remove easily from the beet (similar to boiling a potato).

Preheat oven to 350 degrees F (175 degrees C) and start grating your carrots. No need to peel them if they are organic, just clean them well.

In a large bowl combine grated carrots and 1 cup of brown sugar. Set aside.

By now the beets should be ready. When they have cooled a bit slide the beet through your fingers to remove the outer beet skin. Place de-skinned beets into food processor and puree. Mix beet puree, vanilla, remaining cup of sugar, yogurt and oil into your carrot mixture.

In a separate bowl combine the flour, baking soda, salt, and cinnamon. Mix. Gradually stir this into your wet mixture. Add raisins and nuts. Pour evenly into a 9 x 13 pan.

Bake for 45 to 50 minutes (until cake passes the toothpick test). Let cake completely cool and frost with vegan cream cheese frosting. EAT!

Webisode shot on location at Sandhill Organics in Grayslake, IL. 9/21/2009

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