Beet and Carrot Cake

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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 416 Calories

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 pinch salt
• 2 teaspoons baking soda
• 1 cup shredded coconut
• 2 cups grated carrots
• 2 cups brown sugar
• 5 eggs, beaten
• 1 (16 ounce) can sliced beets, drained and mashed
• 1.5 cups vegetable oil
• 1.5 cups raisins
• 0.33333334326744 cup wheat germ
• 0.25 cup wheat bran

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grease a 9x13-inch baking dish.

Step 3

Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.

Step 4

Whisk vegetable oil and eggs together in a separate bowl.

Step 5

Stir oil mixture, carrots, and beets into flour mixture until just combined.

Step 6

Pour batter into prepared baking dish.

Step 7

Bake in preheated oven until center of cake bounces back when touched, about 1 hour.