Monday, March 18, 2013

The Cake that Beet Carrot Cake

Once upon a time, my Fuzzband and I were hanging out with friends, and somehow we got on the idea "what would happen if one substituted beets for carrots in carrot cake"? This is of course a question undoubtedly many have had over the years. 

I love, love, love beets. Love them. Love! So I decided to test this theory at the first opportunity:
And because I know everyone wants to see a close-up of the cakes pre-baking:
Yes - that is the Pepto-Bismol pink batter, ready to go in the oven! To maximize the oven-usage on a hot summer day, I roasted the leftover beets at the same time.

Disappointingly, the baked result is not as tantalizing a color:
Seriously. Not pink? No. 

As this was an exercise in test-kitchen hysteria, I resurrected some cream cheese icings from the freezer and iced the loaves to take to an evening with the same gang of friends. I believe shooting a BB-gun from inside the apartment at a target on the patio was involved later in the evening...
At the top left is featured my spiral bound recipe book that I put together to take Mother's (and other peep's) recipes with me when I moved out from my parents' place. Since then it has moved to Rome, Canada, and now Connecticut. The Carrot Cake recipe I revamped was my grandmother's. It is without a doubt the best Carrot Cake recipe in the world. Despite this, my husband has declared that the Beet Cake is the better of the two, and asks: "Why should we ever make Carrot Cake again?" 

It is true: the Beet Cake is delicious! Not unlike Carrot Cake, but earthier, and a bit less sweet. Everyone at the dinner loved it, and our friend LH swore repeatedly that night, and later in a 100% sober state, that it is her favorite cake EVER! She asked me to make one for her birthday later in the summer. I, of course, did, but added some cake decorating flare:

Yes, it is cream cheese icing, and it was very much appreciated. Several people have asked for the recipe, so here goes:

1,5 cups canola oil
2 cups sugar
4 eggs
2 cups flour
1 tsp salt
2 tsp cinnamon
2 tsp soda
2 tsp baking powder
3 cups grated beets
(1 cup raisins or nuts - optional)

0. Heat the oven to 175 Celsius (350 Fahrenheit)
1. Beat the oil and sugar until pale and fluffy. Or until you get distracted...
2. Blend and sift the dry ingredients (I never sift, and barely blend...)
3. Mix the sugar-oil goop with the dry ingredients.
4. Add beets (and raisins and/or nuts)
5. Bake for 30 mins, or 1 hour in a tube pan. When a wooden tooth pick comes out clean, it is done.

Slather with your favorite cream cheese frosting.



  1. Yum! Now I really want to try that. I bet my kid would love it, and me too!

    1. It is such an easy recipe! The big issues is grating all the beets, so yeah, not a biggie. Let me know how it turns out!