Beet Cake with Cream Cheese Frosting
Community training dinner, 6/19/12
This cake is a lot like carrot cake, except pinker. It’s a great new way to use beets straight from the garden or farmers market.
- about 1 lb beets, approximately 4 medium
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 8 oz cream cheese or 1/3-less fat cream cheese (neufchatel cheese), softened
- 1/4 cup (1/2 stick) butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners sugar
Preheat oven to 350. Grease a 9×13 pan.
Wash and peel beets. Using a large grater, grate the beets to make 2 cups grated beets. Be careful about your clothes – beet juice stains (the stains are a great color, but they’re hard to get out).
In a large bowl, combine white and brown sugars, oil, and eggs. Mix thoroughly. Add the grated beets and stir to combine.
In a medium bowl, combine flour, baking powder, ginger, cinnamon, baking soda and salt. Add 1/3 of this flour mixture to the beet mixture and stir. When combined, add half of the milk and stir in. Add another addition of flour and mix, then the rest of the milk and mix, and finally the rest of the flour. Mix until no dry spots remain.
Pour into prepared pan. Bake 30-35 minutes, until cake springs back when lightly poked and a toothpick inserted in the center comes out clean. Allow to cool.
In a large bowl, combine cream cheese and butter. Using an electric mixer, combine thoroughly. Add sugar and vanilla and beat until completely combined. Spread over cooled cake.