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 Beetroot & Carrot Cake

3/4 cup (180 ml) oil
1 1/2 cups (375 ml) sugar
3 egg yolks
1 tsp (5 ml) vanilla extract
3 tbsp (45 ml) hot water
2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1/4 tsp (1 ml) salt
1 tsp (5 ml) cinnamon
2 cups (500 ml) raw carrots, finely chopped
1 cup (250 ml) raw beets, finely chopped
1/2 cup (125 ml) chopped nuts
3 egg whites


Preheat oven to 350 °F (175 °C).
Butter an 8-inch (20-cm) 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 a vanilla icing, and decorate it with cherries and chocolate sprinkles.

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