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Beetnik Cake

Beetnik Cake

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Tammy

Tammy

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.

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  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

COOKINGMOM3
22

COOKINGMOM3

8/31/2004

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 frosted it with a cream cheese frosting with cut-up maraschino cherries mixed in- then everyone else thought the little bits of beet they DID find were cherries instead! The top of this cake still is pink, although inside is beige. Anything you like with carrot cake would be good with this- chopped nuts, coconut on top of cream cheese frosting, a little orange mixed in the frosting, etc.

bj
19

bj

10/29/2009

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 (for the pineapple), 3 c. gluten free flour, and 1/4 c. ground flax. Awesome.

Breanna W.
12

Breanna W.

2/27/2008

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 warm brown sugar pecan glaze (brown sugar mixed with chopped pecans, milk, and powdered sugar)and I also left out the allspice because I didn't have any. Both cakes were eaten up, and I left the party with an empty plate! If you are worried about an earthy beet taste or picky eaters try using the glaze; pureeing the beets rather than grating them might help too.

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