This versatile loaf pairs nicely with tea and coffee. Serve to guests, add to lunches or eat for dessert.
In a separate bowl, mix the flour, baking powder and cinnamon together. Set aside.
Mix together the oil, sugar, egg yolks and vanilla, beating until smooth. Add the beets, carrots and nuts (if using). Mix well.
Slowly add the flour mixture, stirring until well blended.
Fold in the egg whites and mix only until 'just' incorporated. Be careful to not over mix!
Heat oven to 350°F. Bake in a greased and floured 8” x 5” loaf pan for 30 to 35 minutes. Remove from oven and cool for 5 minutes before removing the loaf from the pan.
This loaf freezes well.
- Shred beets and carrots and freeze together in quantity required Already measured when you want to make a loaf at any time of the year.
- Thaw before using and drain the juice off before adding to recipe.
- Use the juice in stews and soups.
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Author, Photographer, Lover of Life