Don't miss another issue…      Subscribe

Beet Cake with Cream Cheese Frosting

 

this is a very moist and beautiful cake.
88

Yield

18

servings

Prep

15

min

Cook

35

min

Ready

50

min

Trans-fat Free, Low Sodium
 

Ingredients

For the cake:
1 pound beets
about 2 medium
1 nonstick cooking spray
*
cup granulated sugar replacement
*
cup brown sugar, dark
packed
*
½ cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
or whole wheat
2 teaspoon baking powder
1 teaspoon ginger
ground
*
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)
chilled
*
3 cups powdered sugar
sifted
2 tablespoons walnuts
finely chopped, toasted

Directions

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

 

 

Comments

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?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Beets Stuffed with Basil and Goat Cheese with Balsamic Drizzle

Not your Gramdma’s Beets; In Season Now, Edible from Top to Bottom

Beets are a highly versatile, densely nutritious and low-cost root vegetable that can be used in so many more recipes than just your grandmother’s pickled beets. This nutritional powerhouse is also incredibly affordable and with the right recipe taste great.

More breaking news

 

Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed