Beetnik Cake

Beetnik Cake

33
Tammy 0

"This cake is simply great with the odd ingredient of beets. It goes in the oven pink and comes out a nice rich beige color. It's a great way to use up those extra beets you have from your garden. I often ice it with a cream cheese icing."

Ingredients

1 h 10 m {{adjustedServings}} servings 360 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan.
  3. Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain.
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Reviews

33
  1. 40 Ratings

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This cake is very similar-tasting to a moist carrot cake. I pureed my beets instead of shredding, I don't know how much difference it made, but it was less messy to prepare that way. I also fr...

Fabulous!! I made it sugar free, gluten free and lower in fat. I heated 1/2 c coconut oil and mixed it with 1.5 c. of z sweet (found at Sprouts/WF), 1 c egg whites, 1 c. unsweetened applesauce...

Delicious! I made this cake into two 8 inch rounds; one to take to a potluck and one for home, they were a big hit with both crowds! The only thing I changed was to glaze one of the cakes with a...