"Don't Knock It Until You Try It" Beet Cake!!

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.

Ingredients Nutrition


  1. Heat oven to 350 °, grease and flour 13x9 baking pan.
  2. Beat eggs, sugar and oil until light and fluffy.
  3. Sift together flour, baking powder, baking soda and cinnamon.
  4. Add to egg mixture and mix well.
  5. Add vanilla, beets and walnuts.
  6. Beat for 1 minute on medium speed.
  7. Pour into pan, bake for 45 minutes, or until a pick comes out clean.


Most Helpful

Wonderful!!!! I am always trying to make something new. I thought this was the perfect b'day cake for my MIL (I was in charge of baking it for her b'day) It was out of this world. I will definitely make it again. The only thing I did different was add the zest of one lemon and use one cup of whole wheat flour with 1 cup of plain flour. This is definitely a keeper and I thank you for the wonderful addition to future birthdays. Cheers! Fay Almeida

Girl from India December 11, 2003

I am definitely NOT a cook and found this recipe impossible to screw up :-) I made it 3 different ways and each time it was fantastic. First , I stayed with the recipe other than using millet flour instead of a wheat flour. It came out awesome! Keeping the millet substitute on the 2nd trial, I used pulp discards from juicing beet root, carrot, apple, and a small amount of ginger (3 cups)----again, fantastic! Everything stayed the same on trial 3 except I had no walnuts. I substituted chopped almonds and pine nuts and again (the only nuts I had) and used the juice pulp discards as before. The batter seemed a bit dry this time, so I mixed a small amount of juice back in. It's not quite as "fabulous" as the first 2 results, but is still a totally yummy cake. Thanks for such a versatile, delicious, and goof proof recipe!

yamkelani August 14, 2008

I can't believe how yummy this cake is! Yes, I altered the recipe slightly based on what's in my cupboards; I used ginger and nutmeg in place of cinnamon (And always will now) I added a touch of molasses (1/8 C) and 1/4 C of cocoa. MissNezz, hugs and kisses for this recipe?a new favorite!

kwpoker April 07, 2013

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