This Beet, Carrot & Apple Cake is full of hidden veggies and sweet fall flavours. The combination of apples and root vegetables makes it perfectly moist, and the spiced glaze and crunchy nut topping simply make it irresistible!
Baking with Beets
I got a little over-zealous with the beets this year in my garden (confession, this is a repeat of last year and the year before that). I make some sort of a healthy cake or muffin every week, so I figured why the heck not try a beet cake. The result? Delicious! I made this Beet, Carrot & Apple Cake, but you can easily make these into muffins by adjusting the bake time to around 20 minutes.
Shredded carrot, apple and beets work AMAZINGLY together in this recipe. If you want some more inspiration, I love my classic Carrot Cake recipe, or give this moist Okanagan Apple Cake a whirl.
I love sneaking healthy veggies into tasty treats! Beets offer up antioxidents and anti-inflammatory properties. Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants, and apples are full of vitamins and fiber. Which makes every bite taste that much better!
If you’re looking for other ways to sneak fruits and veggies into your baking I recommend my Sneaky Mommy Muffins, Double Chocolate Omega 3 Zucchini Bread, or for a savoury option, these Veggie Muffins.
Beet, Carrot & Apple Cake
Beet, Carrot & Apple Cake
This Beet, Carrot & Apple Cake is great for any time of year when you want to sneak a few fruits and vegetables in! It’s so moist and easy to make and features a delicious spiced glaze. While the glaze is completely optional, it really elevates the cake to a dessert status.
Ingredients
For the Cake
- 1 cup grated carrots peeled
- 1 cup grated beets peeled
- 1 cup grated apple peeled
- 3 eggs well beaten
- 2/3 cup oil canola or olive oil
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 cup chopped walnuts (plus more for garnish, optional)
For the Spiced Glaze
- 1 cup sifted icing sugar
- 1/2 teaspoon vanilla
- 2-3 tablespoons milk
- 1/4 teaspoon nutmeg
Instructions
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Preheat the oven to 350F and grease a bundt pan.
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In a large bowl, mix together the carrots, beets, apple, eggs, oil, vanilla.
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In a medium bowl, sift together the dry ingredients (all remaining ingredients except for the walnuts).
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Stir the dry ingredients into the wet ingredients until well mixed and fold in the walnuts.
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Pour the batter into the prepared pan and bake for approximately 40 minutes or until a toothpick inserted into the middle comes out clean. Invert onto a cooling rack and cool completely.
For the Spiced Glaze
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Mix everything together, starting with 1 tablespoon of milk and gradually adding more until transformed into a thick glaze. You don’t want a glaze that is too thin or it will run off the cake! Pour over cake once it has completely cooled.
