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Market Beet Cake

Rita Gutekanst, Green City Market Board Member

Seasonal
Desserts
Winter

The Green City Market Beet Cake, as we refer to it at Limelight Catering, was first served at the 10th Anniversary celebration of the Market to several hundred people in attendance--and it was an instant hit. Abby Mandel and Mayor Richard M. Daley and his wife Maggie were among the honored guests. At the event, Mayor Daley officially proclaimed that May 17, 2008, would be Green City Market Day. Abby had my husband record the song "Locomotion" as "Local-motion" for the event's parade. It's now a favorite among the Market's Club Sprouts children!--Rita Gutekanst, Green City Market Board Member

Preparation time: 25 minutes Cooking time: 1 hour 10 minutes

Makes 8 to 10 servings

INGREDIENTS
  •  3 large eggs
  • 11⁄2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  •  2 teaspoons baking powder-
  • 1 teaspoon salt
  • 1 cup sunflower or canola oil
  • 1 cup grated raw peeled red beets
  • 1 cup grated carrots
  • 1 cup chopped pecans or walnuts, toasted
  • Cream cheese or buttercream frosting (optional)
DIRECTIONS

Heat oven to 350°F. Separate the egg yolks from egg whites. Place whites in a large bowl and using a stand mixer or hand-held mixer, whip them to stiff peaks; set aside. In another large bowl, beat together egg yolks, sugar and vanilla.

In a medium bowl, combine flour, baking powder and salt. Alternately add oil and flour mixture to the egg yolk mixture, beating until combined each time. Stir in beets, carrots and nuts by hand. Fold in beaten egg whites. Spread batter into a greased 9 x 5-inch loaf pan. (For easier removal of cake, line bottom of greased pan with parchment paper.)

Bake 1 hour and 10 minutes or until browned and wooden pick inserted in center comes out clean. Transfer pan to a wire cooling rack; let stand 20 minutes. Turn out cake onto rack, cool completely. Spread top with frosting if desired.

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