Beet, Carrot & Apple Cake

Breakfast, Desserts & Baking, Recipes

Beet Carrot Apple Cake in pan

I got a little over-zealous with the grated beets when experimenting with a recipe lately, and quite frankly was over eating them in my salad for the time being. I make some sort of a healthy cake or muffin every week, so I figured why the heck not. The result? Delicious! I made beet, carrot and apple cake but you can easily make these into muffins.

Beet carrot and apple cake

If you’re looking for other ways to sneak fruits and veggies into your baking I recommend my Sneaky Mommy Muffins, Double Chocolate Omega 3 Zucchini Bread, or for a savoury option these Veggie Muffins.

Beet, Carrot & Apple Cake

This cake is great for any time of year when you want to sneak a few fruits and vegetables in! It's so moist and easy to make.

Course Dessert
Keyword Apple, Baking, Beet, Cake, Carrot
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Fraîche Nutrition


  • 1 cup grated carrots
  • 1 cup grated beets
  • 1 cup grated apple
  • 3 eggs well beaten
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 cup chopped walnuts


  1. Preheat the oven to 350F and grease a bundt pan.
  2. In a large bowl, mix together the carrots, beets, apple, eggs, oil, vanilla.
  3. In a medium bowl, sift together the dry ingredients (all remaining ingredients except for the walnuts).
  4. Stir the dry ingredients into the wet ingredients until well mixed and fold in the walnuts.
  5. Pour the batter into the prepared pan and bake for approximately 40 minutes or until a toothpick inserted into the middle comes out clean.

Let me know if you try this Beet, Carrot, & Apple cake and what you thought of it!

slice of beet carrot apple cake

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38 Comments on “Beet, Carrot & Apple Cake”

  1. Peggy

    Yummm sound scrumptious – I bet they are really moist & tasty !! Could you add bean flakes for some extra fibre too?

  2. Mel

    I tried this recipe and my whole batter turned a red colour from the beets. How do you keep yours from getting coloured by the beets? Any tips please!! Still delicious just yours looks more appealing. Thanks.

    1. fraichenutrition

      Hi Melinda,

      That’s a great question! I grated my beets two days before so perhaps the fact that they had a chance to dry out a bit was what made the batter less red for mine? You could perhaps try grating them onto paper towel first and laying them out to dry a bit before mixing them in, and just folding them in at the end?

      1. Linda

        Perhaps even using golden beets might help with the batter turning pink?

        Did y find the cake was sweet enough without a glaze or adding a topping if making into muffins ?


    1. fraichenutrition

      Hi Linda, I used raw beets: I would grate them and lay them on a paper towel first to dry as the liquid may make it a very pink colour. I will amend the recipe based on some feedback!

      1. Linda

        Thanks so much for response. Went to this store this evening and bought some beets. Going to whip up this recipe now and will try the muffin version 🙂

  3. Carrie

    I tried this recipe and LOVED it!! I’ve been looking for recipes where I can bring vegetables to my 15-month old son that he’ll actually eat! He was a big fan. 🙂 I did use cooked beets and it worked really well too. Thanks so much for such amazing, tasty and healthy recipes.

  4. Jolene

    I made this recipe as muffins today- amazing! Recipe makes 12 muffins cooked at 350 for 23 min
    I notice you always use vegetable oil instead of olive oil in most of your recipes- is there a reason?
    Also- what do you consider to be the most natural sugar substitute?
    Thanks Tori!

    1. fraichenutrition

      Hi Jolene, I’m so happy they turned out! I LOVE olive oil, but it has a distinct taste that I don’t always enjoy in baking. I like to mix things up in my diet, and since fats play such a vital role in our health I don’t use just one oil. As for sugar, I tend to use honey as a substitute most often. You can use agave syrup or any other product of choice, but the reality is that the body doesn’t differentiate them in a significant way once they are broken down (lower glycemic index for some of them like honey). For this reason I try to use as little sugar as I can in my recipes while maintaining flavour. I hope this helps!

  5. Barbara

    I loved that this recipe has so many fruits and vegetables. I converted it to make 3/4 recipe. I had a can of beets that needed to be used and I must also eat gluten free so I drained the can, let the sliced beets sit in a sieve over a bowl for an hour, then put them on paper towels. I used my favourite gf flour mix that includes some buckwheat flour. I added the chopped beets last so they wouldn’t bleed too much. I confess, I did add about a 1/3 c chocolate chips too. Next time I will used raisins instead and add some xantham gum (which I forgot to add this time). It took about an hour to bake through. This cake turned out fabulous. I am making it again to use up the left over grated carrot and beets. I don’t have quite enough beets left so I will hydrate some of my own dehydrated beet and use them.
    Again, Fabulous recipe! Thanks!

  6. Chamy

    I loved the recipe!! I baked yesterday and I replaced the cup of sugar, with 2/3 cup of sweetener (Tagatesse). I loved the taste and the mixture with vegetables!!!

  7. Chavela

    It has taken me some time but I really enjoy beets these days. I have been curious about baking with them. I make a juice of beets, carrots and an apple and been wondering what to do with the leftover pulp. Do you think the pulp would be good for using in this recipe or any recipe??
    Rainy day , good for baking!

    1. Tori Wesszer

      That’s a good question! I am really not sure as I haven’t experimented with it. Your cake may not be as moist if you use the pulp simply because the juice has been extracted but you can try! I’d be curious to know if it worked out. It would be a shame to waste it!

  8. Diana. F.Baier

    You can use the juice from beets for beet jelly and it’s good .I will try that cake one of these days sounds very good .

  9. Claire

    Hi, I made this cake yesterday. Darned if it isn’t one of the best cakes I have ever made! I used 1 yellow beet and then rest carrots; used fine pastry flour (Bob’s Red Mill) to assure a soft crumb, and brown sugar. I blitzed the liquids and veg in the cuisinart to make the bits small. I baked in two 8 inch tins for about 25 min and then split each cake for frosting. I used a cream cheese and mascarpone (about 6 oz each) frosting with 4 oz butter, 1 t vanilla and sifted powered sugar to achieve frosting consistency–about 1-2 cups. Heaven!

  10. Nicole

    This cake was amazing. My entire family gobbled it up. I used a bit less sugar and offered it up as a healthy treat. I think these would make great muffins as well. Next time I go to a fancy event, I’m going to try the version with the cream cheese and mascarpone icing.

  11. Pauline

    Hi Tori,
    Thank you for your awesome website. I made this recipe in muffins yesterday and they were so amazing, I just had to whip up another batch today 🙂

    As I’m on a pre-surgery diet at the moment, I made a few substitutions.
    1. Instead of 2/3 cup oil, I used 1/4 cup oil and 1/2 cup unsweetened applesauce
    2. I only used 1/2 cup sugar
    3. As previous comments, I also used cooked beets. The batter turns quite reddish but once baked, they look fine.

    In regular size muffin tins, it yielded 16 good size muffins

    Thanks again and I look forward to trying more awesome recipes from your site. Have an awesome day!

  12. Sonia


    Thank you so much for this recipe. I have tried so many in the past. The kids and the grandparents really liked this one.

    I used the the beets, carrots, ginger and parsley from the juicer. Could not have asked for a better recipe. Thank you for ending the guilt of throwing it away after juicing.

  13. Sarah

    Good morning,
    It’s the Canadian downunder again! Tried this awesome recipe and wow, Delicious!! I substituted the sugar for rice malt syrup, did half an apple with half a pear and added rasians. The only issues I had is apparently my picky toddler doesn’t like walnuts in cake 🙄 but the rest of us loved it and I’m sneaking more veg into my husbands diet one muffin at time lol

  14. Kyla

    This is one of my favourite recipes I make so often. Do you have baking instructions for converting to muffins or mini muffins? Thanks!

    1. Tori Wesszer

      Hi Kyla! Thanks for the feedback, it’s one of my favs too! I bake them for 15-20 minutes when made into muffins or until they are golden brown and a toothpick inserted in the middle comes out clean.

  15. Laura

    I just made these this afternoon and they were a big hit with my two year old and I love them too! Your baking recipes always turn out so well and I love knowing that whatever recipe of yours I try, it will be good! Thank you for posting healthy cakes and muffins because they are my go-to for baking.

  16. Sweta

    Hi Tori,

    Can I use butter if I don’t have vegetable oil and if I don’t want to use olive oil?

    Thank you.

  17. Kesh Ramlall

    Hi Tori

    Kesh here, all the way from South Africa. I was looking for easy and simple baking recipes where I could use my leftover vegetable pulp and came across your page. So I replaced the grated vegetables with my leftover juice pulp and it turned out Amazing! I also realised as I was baking, that I didnt have any walnuts so I used chopped almonds instead. I am very impressed by the ease of this recipe and the delicious result. Thank you very much for sharing.

  18. Gloria deVilliers

    My daughter loved a beet carrot cake when she was young, I’ve forgotten how many times we ate it.
    My boyfriend and I just ate massive pieces of this recipe for the cake, but I, too had to change it a little.
    I used what I had, so I never measured my grated carrots. I think I needed more, ah well.
    I added three 100ml servings of unsweetened applesauce, and used brown sugar instead.
    I used a handy can of sliced beets that I drained and chopped into little bits.
    I used almost 125 ml oil.
    I never measured the walnuts, either.
    Oh yeah, I also added enough flax meal to give the batter a nice speckle, since I have that.
    And I forgot to add vanilla.

    It’s so moist, and fluffy, and not crumbly!
    Next time (there will positively be a next time) I’ll use less brown sugar, and maybe use orange juice instead of apple sauce.

    Thanks for this simple recipe!
    Eric is impressed, he’s never heard of beets in cake before.

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