Beet Cake with Cream Cheese Frosting Recipe

Beet Cake with Cream Cheese Frosting Recipe – MyRecipes.com

*Note: shown above made with grated beets.  When using pureed beets, the cake will be more red, like a Red Velvet Cake.

Beet Cake with Cream Cheese Frosting

Yield: 18 servings (serving size: 1 piece)

Ingredients

  • Cake:
  • 1 pound beets (about 2 medium)m pureed
  • Cooking spray
  • 2/3 cup granulated sugar
  • 2/3 cup packed dark brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • Frosting:
  • 2 teaspoons grated orange rind
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) block 1/3-less-fat cream cheese, chilled
  • 3 cups sifted powdered sugar
  • 2 tablespoons finely chopped walnuts, toasted

Preparation

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.

Nutritional Information

Calories:
312 (30% from fat)
Fat:
10.5g (sat 3.3g,mono 3g,poly 3.6g)
Protein:
4.5g
Carbohydrate:
51.2g
Fiber:
0.7g
Cholesterol:
34mg
Iron:
1.4mg
Sodium:
198mg
Calcium:
65mg
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