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
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!
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!
This was a wonderfully moist surprise!!! Not only could you NOT taste the beets but you could not see them either. They baked up light brown and so tasty. I had teens and toddlers eating their veggies. (Note I tried this with well drained canned beets-thinned sliced and diced--worked fine)
This cake is delicious even with out the vanilla which I forgot to add. Next time I'll have both coffee's before I start to bake!Really easy to make & looks lovely in a bundt pan. (Add about 20 min. baking time)
Fabulous. Only problem was that I used a pan that was too small and had some problems with the baking. But the taste was amazing.
Wow!! This is definitely the moistest cake I have ever made. I increased the cinnamon & added nutmeg, cloves & ginger, topped it with cream cheese icing & it's a winner!! Thank you for sharing this recipe
Very good recipe. It's kind of like carrot cake. For our taste, though, it was too sweet and not spicy enough, so when I make it again (and I will), I will use less sugar (maybe 1/2 cup less), more spices, and will also probably add more nuts and raisins as well. I think this recipe would also make great muffins.
I made this almost as written. I came up half cup short on the beets, so I grated up a small zucchini fresh from the garden to make up the difference. I mixed the eggs with sugar, added vanilla, then added the beets. Next I added gluten free flours, and the other dry ingredients. Stirred until all was moist and baked for 35 to 40 minutes. After it cooled, I frosted this thinly with cream cheese frosting. Then I put it into the fridge to chill for a couple hours. The kids loved this!
Got some beets in my weekly CSA and didn't want to make salad. Found this recipe and tried it exactly as written. SO GOOD! Very moist with a slight earthy hint (though this goes away the day after). Tastes a bit like carrot cake's cousin. Would be amazing with cream cheese frosting!
Thanks for sharing!