By MizzNezz on May 28, 2003
Photo by swingncocoa
Photo by swingncocoa
"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."
Serving Size: 1 (143 g)
Servings Per Recipe: 12
"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!"
"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"
"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!"
"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!"
"What a great cake, and simple too. We always have way to many beets left over. This is a great way to use them up, and my family loves it. Will definitely use it again."
"A pleasant cake to use up some beets. I substitute mashed banana for half of the oil, and reduce the sugar by 1/3, so it's a little more nutritious. A little more cinammon, or pumpkin spice, adds some subtle flavor, or chopped dried fruit for little falvor bursts. The batter is very pink, but that color goes away in baking. Shred the beets as fine as possible, to help them stay evenly dispersed through the batter."
"This is a great recipe!! I added some ground flax seeds and oatmeal and 1 cup of wheat flour I eliminated white flour it came out a little flat but it is still GREAT! Very easy to make. Be careful the beets will stain everything if you are not careful"
"Very good and good for you. You don't even have to like beets to enjoy this cake."
"This cake is awesome. Don't let the beets fool you. It is so moist. My family love it so much I didn't actually get any myself!"
"Love it! We have been getting beets for several months now from our CSA box, and we do love beets but it has been hard to find ways to use them. This recipe is great! Hubby was a bit worried when he found out what I was up to, but he loved it as well. It is reminiscent of carrot and zucchini cake. The recipe is easy to make and uses ingredients that I generally have on hand, which is a plus. I used whole wheat pastry flour, which worked great. Will make again for sure."
"this is good you can also add coco powder about 2tablespoons for a different twist beets are fun to cook with i learned this this year with a bumper crop of beets lol "
"This was good and bakes up pretty too. It reminds me a bit of carrot cake but with a bit more spicy tang to it from the beets. It's moist and very good. I did use a too-sweet and thick frosting. Next time I make it I'll opt for something lighter on top."
"Other than omitting walnuts (for allergy reasons), I followed this recipe as posted. This is a surprisingly delicious cake. It is similar to a zucchini bread in texture and in that it's great with a cup of coffee/tea. No need for frosting, the flavor is sweet enough. Thank you for sharing this unusual yet very enjoyable keeper! "
"I followed the recipe but exchanged almonds for the walnuts as I have a walnut allergy person at home. I drizzled almond flavor frosting....yum! Jeneen"