Go Back
–+ servings

Beet Cake

Don't let the name fool you, this moist, vibrant, flavorful cake reminds me of carrot cake, but with a seasonal fall twist. Add in some classic cream cheese frosting and this one-bowl baking recipe will be something you'll want to make again and again.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices

Equipment

Ingredients

  • 2 cups all-purpose flour, 280g
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon ground ginger
  • 1 teaspoons ground cinnamon
  • 1/8 tsp each all spice, clove, nutmeg
  • 1 cup & 2 tbsp cup coconut oil or neutral oil, 235g
  • 1 cup white sugar, 220g
  • 1 cup dark brown sugar, lightly packed, 135g
  • 4 large eggs
  • 2 cups finely grated beets, 260g
Optional cream cheese frosting
  • 1/4 cup butter, softened, 56g
  • 1/2 cup cream cheese, softened, 113g
  • 2 & 1/2 cups powdered sugar, sifted, 250g

Instructions 

  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices.
  3. In another bowl, beat together the oil, sugar, and eggs until smooth. Add in the beets and stir to combine.
  4. In two parts, add the dry ingredients to the wet, use a whisk to mix this until smooth.
  5. Lightly grease the sides of a 9" springform pan and line the bottom with parchment paper. Pour in the batter and bake at 350°F for 45-50 minutes.
  6. Let the cake cool completely. While this is happening, beat together the butter and cream cheese for the frosting. Use the electric mixer and beat until smooth and fluffy. Gradually sift in the powdered sugar in batches, mixing until a smooth, light icing forms.
  7. When the cake is cooled, generously add a portion of icing to the top, swirl it around to the edges of the cake. Decorate as you prefer and serve!