Thursday, September 10, 2015

Beet Spice Cake – The Healthy Version of Spice Cake!

This cake is the most light and fluffy cake I have ever made with beets.  I was trying to get a good recipe together for a ‘red velvet’ cake that included no dye and this was the result.  It wasn’t NEAR as red and I thought it was going to be!  It was so NOT red, that my family all thought it was a pumpkin spice cake until I told them what was in it.  Even the beet-hating husband enjoyed this one!

It must have been the fact that this was the last of the beets?  Or the fact that I threw away quite a bit of the boiling water because I dripped peach jam (that I was making at the same time) into it and had to refill the pot to finish cooking the beets….  But for whatever reason, this cake doesn’t look like beet cake.  It doesn’t taste like beet cake.  But trust me, there are 3 cups of beets in this cake! 


Beet Spice Cake

Preheat oven to 350*


In a large bowl mix:
  • 3 cups of cooked, and pureed beets
  • 6 eggs
  • 2 1/4 cup sucanat or cane sugar
  • 1 1/4 oil (canola work best for flavor)
  • 1 Tbs Vanilla
  • 1 Tbs cinnamon
  • 1 tsp all spice
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/4 tsp ground cloves
In another bowl mix:
  • 2 cups all purpose flour
  • 1 1/2 cups WW flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • If desired, 1/2 cup chopped raw pecans.
Mix into the wet mixture until just blended.  Do not overmix.  Makes for a tough cake.


Grease two large bunt pans and flour. 

Bake for 35-45 minutes or until toothpick comes out clean. 

Eat dusted with powdered sugar.  Needs no frosting at all.

Enjoy!  There’s always room in real food for cake!

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