This is absolutely delish! I used golden beets and made 1/2 of the recipe. I added 1 tsp cardamom and nutmeg for extra spice. I also, cut the powdered sugar to 2/3c. I had enough to frost the top and sides of the cake with this and cut some calories. The frosting is really sweet so a little goes a long way. I definitely would make again! I'm not sure what the taste differences is between golden and red beets.
Beet Cake with Cream Cheese Frosting
raechel Posted: 02/22/09
Lesley227 Posted: 11/16/09
Delicious. I think the frosting would be better a little less sweet, and with a little less orange rind. But the cake is great, and would make a great coffee cake or muffin.
MLLoudRed Posted: 02/03/10
I saw this recipe and just had to try it. I didn't alter anything, except that I melted the cream cheese a bit so I could stir in the other frosting ingredients. My family was a little skeptical but they had seconds!
FoodJaunts Posted: 07/22/11
Here's the deal, I'm probably still going to make this (I got a bunch of beets in my CSA and don't know what to do with them) BUT this recipe is 312 calories and 10.5 g fat for 1 out of 18 possible servings...for a 9 in round double layer cake?? I'll probably get 12, maybe 14 servings out of a cake this size. I wish they would put a reasonable portion size on things like this. This is a treat/indulgence and while I'll enjoy it, I'll be sure to deal with it as such. This is not a "healthy" or "cooking light" dessert.
discocmr Posted: 07/24/11
I have been making this cake for a few years now. It is a creative way to use beets - can't get anyone to eat them in my family. Everyone loves this cake - I even made this for a baby shower with rave reviews. I always use less sugar in the frosting and use a bit more creme cheese as the 8 oz barely covers the cake. I have also mixed whole wheat flour in at times for added healthfulness (have to be careful as too much makes it too dense). So good!
SusanK99 Posted: 02/26/12
A nice dense heavy cake. Followed the recipe save for not packing the brown sugar down tight. Well recieved at a party.
jazzwood Posted: 08/06/12
I baked the cake in a prepared 9 x 13 pan for 38 minutes and dusted with powder sugar before serving. Cut into 24 pieces. Nice flavor and texture; not too sweet. Froze half of it for another day. Did not prepare the frosting as we prefer foods with less sugar and fat.
Vicuska Posted: 09/24/12
The taste of beet comes through in a pleasant way. Very interesting cake! In the frosting, I cut the powdered sugar to 2 cups, but it was still very sweet. Next time I would use 2/3 cup as others recommended for this amount of cream cheese, and actually, I would simply cut the amount of frosting to half altogether.
brighteyes8 Posted: 12/02/13
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!