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Beet Cake with Cream Cheese Frosting

Becky Luigart-Stayner; Jan Gautro
Yield 18 servings (serving size: 1 piece)
This beet cake recipe is similar to one for carrot cake but with a bright red batter that bakes to a golden brown. You may want to wear an apron while grating the beets because they tend to splatter.

Ingredients

  • Cake:
  • 1 pound beets (about 2 medium)
  • Cooking spray
  • 2/3 cup granulated sugar
  • 2/3 cup packed dark brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • Frosting:
  • 2 teaspoons grated orange rind
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) block 1/3-less-fat cream cheese, chilled
  • 3 cups sifted powdered sugar
  • 2 tablespoons finely chopped walnuts, toasted

Nutrition Information

  • calories 312
  • caloriesfromfat 30 %
  • fat 10.5 g
  • satfat 3.3 g
  • monofat 3 g
  • polyfat 3.6 g
  • protein 4.5 g
  • carbohydrate 51.2 g
  • fiber 0.7 g
  • cholesterol 34 mg
  • iron 1.4 mg
  • sodium 198 mg
  • calcium 65 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.

  3. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.

  4. Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.

  5. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks.

  6. To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat).

  7. Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator.