|Gluten-Free Beet Cake|
2 cup nut butter (preferably other than peanut butter)
1 cup honey
½ cup carrot puree
½ cup beet puree
1 tsp baking soda
-Preheat oven to 300 degrees
-Puree carrots and beets (separately) in food processor and set aside
-Mix nut butter, eggs, honey, carrot puree, beet puree, and baking soda.
-Pour batter into a baking dish.
-Bake for 15 min, after 15 min stick a knife or tooth pick in the center of the cake and if it comes out clean, they are finished. If not place back in the oven for 3-7 more minutes until the knife/toothpick comes out clean.
Peanut Butter Frosting:
-Whip together 1/2 cup of peanut butter, 2 Tbsp of honey, and 2 Tbsp of yogurt (adjust honey and yogurt amount depending on taste).
-After cake has cooled, spread frosting over the top of the cake.
Recipe from www.pecanbread.com, frosting created by Michele Ranieri