Carrot, Ginger, Beet Cake

I suppose if there were such a thing as a healthy cake, this would be it–this cake has as much vegetables as flour in it.  My husband and I came up with this recipe while trying to find a new way to use beets.  The beets give this cake an earthy quality that is balanced by the spice of the fresh ginger.

Interestingly, this cake is not, as one might expect, pink, although the batter is.  Perhaps some food scientist out there can enlighten me as to what causes the color change.

Recipe for Carrot, Ginger & Beet Cake Serves 8.
Have all ingredients at room temperature.
Preheat the oven to 350 and grease a 9-inch round cake pan (I use a spring form pan).

In a large bowl mix together:
1 c. all-purpose flour
1/2 c. whole wheat flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

In another bowl mix together:
3 lg. eggs
2/3 c. vegetable oil
1 c. (unpacked) brown sugar

Combine with dry ingredients.

Stir in:
1 c. packed shredded carrots
1/2 c. beets, peeled and finely shredded
1/4 c. fresh ginger, peeled and finely shredded

Pour batter into cake pan and bake 25-30 minutes, or until a toothpick inserted into the center comes out clean.  Let cool on a rack for 10 minutes before removing cake from the pan to a serving plate.

After cake has cooled, frost with Cream Cheese Frosting.

Cream Cheese Frosting Makes ~ 1 cup.
Mix until just combined (a food processor works well):
4 oz. cold neufschatel or cream cheese
2 1/2 T. room temperature unsalted butter
1 tsp. vanilla
2/3 c. powdered sugar, sifted

Press 1 c. finely chopped walnuts around side of frosted cake (optional).


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