I liked this cake a lot and my husband (who already loves carrot cakes; I am less excited about them) loved it. I am registering his conscientious objection to my 4 start vote -- he wanted 5, but I'm the one who writes these things. : ) Moist and definitely a noticeable though not overwhelming and highly beet flavor in the cake. I grew up with southern-style cakes, so to me the frosting was too soft and not sweet enough -- and I thought there could be a little more of it, but I see I am in the minority here. Husband thought the frosting was perfect and we both agreed we liked the touch of the orange zest. Beautiful presentation with the toasted nuts, and a unique flavor. Well worth a try, and maybe a repeat!
Beet Cake with Cream Cheese Frosting
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.
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- Calories: 312
- Calories from fat: 30%
- Fat: 10.5g
- Saturated fat: 3.3g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 3.6g
- Protein: 4.5g
- Carbohydrate: 51.2g
- Fiber: 0.7g
- Cholesterol: 34mg
- Iron: 1.4mg
- Sodium: 198mg
- Calcium: 65mg
- 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
- 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
- Preheat oven to 350°.
- To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.
- Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
- 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.
- 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.
- 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).
- 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.
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