Beet and Carrot Cake

April 14, 2008

Beet and Carrot Cake

Sara Jones, Tucson CSA

2 cups grated carrots and beets, mixed
1/3 cup granulated sugar
2/3 cup packed dark brown sugar
2/3 cup vegetable oil
2 large eggs
¼ cup yogurt
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt

Streusel topping:

2/3 cup oats
2/3 cups walnuts
¼ cup butter
½ cup brown sugar

Preheat oven to 350 degrees. Make topping by mixing
streusel ingredients together in blender, pulsing, until
well mixed.

Combine the granulated sugar, brown sugar,
oil, eggs and yogurt in a large bowl; beat with a mixer
on medium speed until well blended.

Add beets and carrots; beat well. Combine flour and spices in a large bowl. Add to wet mixture and mix well.

Pour batter into a greased and floured 9×13″ cake pan.
Sprinkle evenly with streusel mixture. Bake at 350° for
30 minutes or until a wooden pick inserted in center
comes out clean. Cool in pan 10 minutes on wire rack;
remove from pan.

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