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Beet Carrot Cake
2 cups whole wheat flour
1 cup raw beets, peeled and shredded
1-1/2 cups raw carrots, peeled and shredded
3 tsp. baking soda
1/4 cup date sugar
1 cup applesauce (no sugar added)
1 cup pineapple, blended
1 ripe banana, mashed
1 tsp. vanilla extract
1 cup chopped walnuts
1 cup currants, optional
Preheat oven to 350 degrees. Mix flour and baking soda in a bowl. In a larger bowl, beat date sugar, blended pineapple, mashed banana, and applesauce together. Stir in the vanilla and mix thoroughly. Add the flour mixture along with the chopped walnuts and mix.Now add the shredded carrots and beets. Mix well. Spread in a nonstick baking pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Source: Dr. Fuhrman’s Nov. 2003 newsletter
from the Eat-2-Live archives
January 8th, 2013 at 9:54 pm
I’ve been juicing and having alot of leftover pulp so I decided to put it to good use by making this cake. AWESOME!I didn’t have date sugar so I used raw sugar and no currants. I topped it with a macadamia nut and honey puree to take act as an icing. Yum Yum Yum!