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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beet & Carrot Cake Recipe

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This recipe for Beet & Carrot Cake, by , is from Maxine's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Eileen Hupka

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks
1 c. oil
1 c. sugar
1 tsp vanilla
3 tbsp hot water

1 c. shredded carrots and 1 c. shredded beets
c. nuts
2 c. flour
2 tsp. baking powder
tsp. salt

Icing
c. butter. 1 egg yolk. tsp. vanilla 1 tbsp. grated orange rind 2 tsp orange juice

Directions:
Directions:
Beat first 5 ingredients well and add remainder of ingredients. Mix well.
Fold in stiffly beaten egg whites.
Put in 8 x 12" pan.
Bake at 350 F for 45 minutes
Ice with orange icing.

 

 

 

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