Beet Carrot Cake
2 cups whole wheat flour
1 cup raw beets, peeled and shredded
1-1/2 cups raw carrots, peeled and shredded
3 tsp. baking soda
1/4 cup date sugar
1 cup applesauce (no sugar added)
1 cup pineapple, blended
1 ripe banana, mashed
1 tsp. vanilla extract
1 cup chopped walnuts
1 cup currants, optional
Preheat oven to 350 degrees. Mix flour and baking soda in a bowl. In a larger
bowl, beat date sugar, blended pineapple, mashed banana, and applesauce
together. Stir in the vanilla and mix thoroughly. Add the flour mixture along
with the chopped walnuts and mix.Now add the shredded carrots and beets. Mix
well. Spread in a nonstick baking pan. Bake for about 50 minutes, or until a
toothpick inserted into the center comes out clean.
Source: Dr. Fuhrman's Nov. 2003 newsletter
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