Beet & Carrot Cake
|Sugar||1 1⁄2 Cup (24 tbs) (About 375 Milliliter)|
|Vegetable oil||1 Cup (16 tbs) (About 250 Milliliter)|
|Vanilla||1 Teaspoon (About 5 Milliliter)|
|Hot water||3 Tablespoon (About 45 Milliliter)|
|Shredded beets||1 Cup (16 tbs) (About 250 Milliliter)|
|Shredded carrots||1 Cup (16 tbs) (About 250 Milliliter)|
|Chopped nuts||1⁄2 Cup (8 tbs) (About 125 Milliliter)|
|Flour||2 Cup (32 tbs), sifted (About 500 Milliliter)|
|Baking powder||2 Teaspoon (About 10 Milliliter)|
|Salt||1⁄2 Teaspoon (About 2 Milliliter)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (About 50 Milliliter)|
|Grated orange rind||1 Tablespoon, grated (About 15 Milliliter)|
|Orange juice||2 Tablespoon (About 30 Milliliter)|
|Vanilla||1⁄4 Teaspoon (About 1 Milliliter)|
|Icing sugar||2 1⁄4 Cup (36 tbs) (About 550 Milliliter)|
Preheat the oven to 350Â°F (180Â° C).
In a large bowl beat together the egg yolks and sugar until thick and fluffy.
In another bowl combine the oil, vanilla, water, beets and carrots.
In a third bowl combine the chopped nuts, flour, baking powder and salt.
Add the contents of the liquid bowl and the dry ingredient bowl alternately to the original egg yolk mixture.
Mix gently but completely between each addition.
In a small bowl beat the egg whites until stiff and fold into the cake batter.
Pour into a greased and floured or sprayed 9" x 13" (23 x 33 cm) baking pan.
Bake for approx. 45 minutes or until a toothpick inserted in the centre comes out clean tool completely.
In a small bowl beat together the butter, orange rind, egg yolk, orange juice, vanilla and icing sugar until fluffy and smooth.
Spread this mixture over the cooled cake.