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Beet Cake with Cream Cheese Frosting


this is a very moist and beautiful cake.













Trans-fat Free, Low Sodium


For the cake:
1 pound beets
about 2 medium
1 nonstick cooking spray
cup granulated sugar replacement
cup brown sugar, dark
½ cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
or whole wheat
2 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk, 1%
low fat
For the frosting:
2 teaspoons oranges
grated rind
1 teaspoon vanilla extract
8 ounces cream cheese (reduced-fat)
3 cups powdered sugar
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 ½ 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.


* not incl. in nutrient facts

Add review




Awesome recipe! Using it for class, it is going great!

about 7 years ago

Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 20632% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 76mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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