I know Beets!! You will never think there are beets in this recipe!! Serve it with some Marina’s Cranberry Chutney. Delicious!!
For the Cake
- • 4 medium beets, scrubbed
- • 1 cup plus 2 tablespoons canola oil; more for the beets
- • 2 cups unbleached all-purpose flour
- • 1 ½ teaspoons baking soda
- • 1 teaspoon kosher salt
- • ½ cup unsweetened natural cocoa powder
- • 3 large eggs
- • 1 ½ cups granulated sugar
- • 2 teaspoons pure vanilla extract
For the Cream Cheese Frosting
- • 1 pound of cream cheese, softened at room temperature
- • ½ cup (1 stick) unsalted butter, softened at room temperature
- • 3 cups confectioners’ sugar
- • 2 teaspoons fresh lemon juice
- • 1 teaspoon pure vanilla extract
- • Pinch of kosher salt
To Make the Cake
- 1. Heat the oven to 375° F.
- 2. Cut the greens and root ends off the beets, leaving about 1 inch of the stems attached (this will keep the beets from bleeding while they cook, and the greens can be saved for a salad). Wrap the beets in foil. Roast until the beets are completely tender when poked with a fork, approximately 45 to 60 minutes. Let cool, and then rub off or peel the skins. Run the beets through the medium disk of a food processor to shred them, or grate them on the large holes of a box grater. Measure out 1 ½ cups.
- 3. Reduce the oven to 350° F; butter and flour a 9 x 13-inch baking pan.
- 4. Combine the flour, baking soda, salt, and cocoa in a medium bowl and whisk until thoroughly blended.
- 5. Put the eggs, sugar, canola oil, and vanilla in a large bowl, and beat at medium speed with an electric mixer until well blended, about 2 to 3 minutes. Slowly beat in the dry ingredients, and mix only until just blended. Fold in the grated beets by hand.
- 6. Scrape the batter into the prepared pan and smooth the top. Bake until the cake bounces back when you press it lightly with your fingers, 30 to 40 minutes. Set the pan on a rack to cool.
To Make the Frosting
- 1. Beat the cream cheese and butter together with the mixer until smooth, about 1 minute. With the mixer on low, slowly add the sugar. Once all of the sugar is incorporated, increase mixer speed to high and beat until light and fluffy and no lumps remain.
- 2. Beat in the lemon juice, vanilla, and salt.
- 3. Spread the frosting on the cooled cake, cut into squares, and enjoy a wonderful dessert.
- : Use red beets rather than golden to keep a rich, deep color. To turn this into a layered cake, divide the batter between three 8-inch-round pans lined with parchment paper, and reduce the baking time to 25 minutes.
- Serving Size: 8