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Delicious Beet & Carrot Cake

November 21, 2011

A great way to enjoy autumn vegetables!

2 cups raw carrots, grated (local and organic if possible)
1 cup raw beets, grated (local and organic if possible)
1/2 cup chopped nuts (look for local walnut, chestnut or hazelnuts)
3/4 cup oil
1 1/2 cups sugar (or 1 cup LOCAL honey)
3 free-range eggs, separated
1 tsp vanilla extract
3 tbsp hot water
2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp sea salt
1 tsp ceylon cinnamon
– Preheat oven to 350 °F (175 °C).
– Butter an 8-inch round pan.
– In a bowl, combine oil, sugar, egg yolks, vanilla extract and water.
– In a separate bowl, sift dry ingredients and fold them into first mixture.
– Add carrots, beets, and chopped nuts. Stir well.
– Beat egg whites until stiff peaks form. Gently add to batter.
– Pour batter into cake pan and bake about 50 minutes.
– Ice the cake with your favorite icing and enjoy!

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