Beet Cake with Cream Cheese Frosting
The Old Farmer's Almanac
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This delicious beet cake recipe offers a new twist on an old vegetable!
1-3/4 cup sifted all-purpose flour
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup shredded cooked or canned beets
1/2 cup raisins or currants
1/2 cup chopped walnuts
For cake: Preheat oven to 350°F. Butter an 8x4-inch loaf pan.
In a bowl, sift together flour, salt, allspice, baking powder, and baking soda.
In another bowl, combine the sugar, oil, and vanilla. Beat in eggs, once at a time. Add flour mixture, a little at a time, and mix until smooth. Add the beets, raisins, and walnuts. Pour mixture into prepared pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Turn cake out on a cooling rack.
1/2 cup (1 stick) butter, softened
1 package (8 ounces) cream cheese, softened
2 teaspoons vanilla extract
1/2 pound confectioners’ sugar
For frosting: In a bowl, beat together butter, cream cheese, and vanilla. Gradually beat in sugar. If mixture is too thick, add a small amount of milk.
Spread frosting on cooled cake.
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