Beet Cake with Cream Cheese Frosting

this is a very moist and beautiful cake.

50 minutes Prep: 15 minutes Cook: 35 minutes

206 calories per serving view nutrition facts

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For the cake:
1	pound	beets	about 2 medium
1	x	nonstick cooking spray
2/3	cup	granulated sugar replacement
2/3	cup	brown sugar, dark	packed
1/2	cup	vegetable oil
2	large	eggs
2 1/2	cups	flour, all-purpose	or whole wheat
2	teaspoon	baking powder
1	teaspoon	ginger	ground
1	teaspoon	cinnamon, ground
1/2	teaspoon	baking soda
1/4	teaspoon	salt
1/2	cup	milk, 1%	low fat

For the frosting:
2	teaspoons	orange	grated rind
1	teaspoon	vanilla extract
8	ounces	cream cheese (reduced-fat)	chilled
3	cups	powdered sugar	sifted
2	tablespoons	walnuts	finely chopped, toasted

Preheat oven to 350°.

To prepare cake, peel beets using a vegetable peeler.

Grate beets, using the large holes of a grater, to measure 2 cups.

Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper.

Coat wax paper with cooking spray.

Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended.

Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife.

Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk.

Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes on wire racks; remove from pans.

Carefully peel off wax paper, and cool cake completely on wire racks.

To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy.

Add the powdered sugar; beat at low speed just until blended (do not overbeat).

Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer.

Spread remaining frosting over top and sides of cake.

Sprinkle nuts over top of cake.

Store cake loosely covered in refrigerator.

Serving Size 73g

Amount per Serving

Calories 206 32% of calories from fat