Carrot, Beet & Apple Cake

Inspired by Farmer Lauren, Raleighs Hillside Farm

2 cups shredded carrots

2 cups shredded beets

1 cup shredded apples

3 eggs, well beaten

2/3 cup oil

1 teaspoon vanilla

2-1/4 cup flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon Kosher salt

½ – ¾  cup sugar

1 teaspoon cinnamon

1 cup chopped pecans or walnuts

1. Preheat oven to 350 degrees and grease a bundt pan (9×13 or two bread loaf pans work too).

2. In a large bowl, combine shredded carrots, beets and apple. Add eggs, oil and vanilla and stir until well combined. 

3. In a small bowl, combine all dry ingredients other than pecans. Mix well and then add into the wet mixture. Mix until no flour is visible then gently fold in pecans. 

4. Bake for 40-45 minutes until a toothpick inserted into the middle comes out clean. Allow to cool for 15 minutes before serving (to avoid the accident I had).

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