Cake base for carrot cake and beet cake

Name: Cake base for carrot cake and beet cake
Yield: Yield: Approximately 52 ounces total for base cake before dividing the cake and adding the grated vegetables for the carrot cake and beet cake; carrot cakes ervings weigh approximately 1¾ ounces each; beet cake servings weigh approximately 3⅓ ounces each
Cuisine: American
Ingredients: cardamom; ginger; allspice; all purpose flour; baking powder; salt; sugar; cinnamon; unsalted butter; eggs; sugar; beets; carrots; walnuts; sour cream; beaten egg; cloves

Preparation info

Yield: Approximately
52 ounces
total for base cake before dividing the cake and adding the grated vegetables for the carrot cake and beet cake; carrot cakes ervings weigh approximately 1¾ ounces each; beet cake servings weigh approximately 3⅓ ounces each

Difficulty
Easy

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Each	Name of ingredient	Baker’s percentages

Americas
United States
Cake
Vegetarian

Method

Prepare two baking pans. You will need one for the carrot cake and the other for the beet cake.
For the carrot cake, you will need a baking area of 3 inches by 10 inches, by 1 inch deep. For this cake, you may use a 10 inch rectangular pan and wall off the pan at the 3 inch wide mark, using a piece of cardboard, wrapped with foil and then sprayed well with