A good, solid winter cake. The beet colors the cake batter pink, but the cake itself comes out golden brown, with specks of beet (which rather disappointed me–I was looking forward to eating pink cake).
3 eggs, separated
1 c sugar
1/2 c vegetable oil or melted butter, or a combination
1/4 c hot water
1 c shredded carrots
1 c shredded beets
1 c applesauce
1/2 t salt
1 t cinnamon
1/2 t grated nutmeg
1 t vanilla extract
2 c all purpose flour
2 1/2 t baking powder
1/2 c raisins or other dried fruit
1. Preheat oven to 350°F. Grease an 8″ x 8″ or 13″ x 9″ x 2″ baking pan. (The larger pan will produce a cake with thinner pieces and cook in less time.)
2. Beat the egg yolks, sugar, oil and hot water, either by hand or with an electric mixer. Stir in the carrots, beets, applesauce, salt, cinnamon, nutmeg, and vanilla.
3. Combine the flour and baking powder. Stir to blend. Add to carrot mixture, in batches, just to incorporate.
4. Beat the egg whites until stiff peaks form. Fold, again in batches, into the batter. Gently stir in raisins. Scrape into prepared baking vessel. Bake for 40 – 50 minutes, depending on the size of the pan. A toothpick inserted in the center that, when extracted, has a few, dry crumbs on it means it’s done.