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    You are in: Home / Recipes / "Don't Knock It Until You Try It" Beet Cake!! Recipe
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    "Don't Knock It Until You Try It" Beet Cake!!

    "Don't Knock It Until You Try It" Beet Cake!!. Photo by swingncocoa

    1/2 Photos of "Don't Knock It Until You Try It" Beet Cake!!

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    MizzNezz's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on December 12, 2003


      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

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    • on August 15, 2008


      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!

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    • on April 07, 2013


      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!

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    Read All Reviews (20)


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

    Serving Size: 1 (143 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 474.6
    Calories from Fat 237
    Total Fat 26.3 g
    Saturated Fat 3.5 g
    Cholesterol 62.0 mg
    Sodium 275.2 mg
    Total Carbohydrate 55.3 g
    Dietary Fiber 2.1 g
    Sugars 37.1 g
    Protein 6.4 g

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