Beet and Carrot Cake from Fran

Fran is awesome– regardless of whether she brings cake or not– but this week she is extra awesome because she did!  Fran comes most Thursdays to help us get veggies ready for market.  She is a joy to be around and is always able to make us laugh, or ready to have a hearty one herself.

This cake is GREAT, I am about to eat the last piece right after I give you the recipe:

DSCF1125BEET & CARROT CAKE

In a large bowl, beat 3 egg yolks.  Add:

  • 1-1/2 C. white sugar
  • 1 C. salad oil
  • 1 tsp. vanilla
  • 3 tbsp. hot water

Beat well.  Add:

  • 1 C. shredded raw beets
  • 1 C. shredded carrots
  • 1/2 C. nuts (Fran used pecans)

Add:

  • 2 C. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt

Mix well.  Fold in 3 stiffly beaten egg whites.  Bake in large pan (9 x 13″) in 325 degree F oven for 45 minutes.

Frosted with cream cheese icing.  🙂

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