Beetnik Cake

Beetnik Cake

by Olga Romero 2 years ago
4.6 (10)
45 minutes
360.3 kcal
50.3 g carbs
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Description

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.

Ingredients
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded beets
  • 1 (8 ounce) can crushed pineapple, with juice
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • 1 teaspoon salt
Directions
  1. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. 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. 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.
Nutrition Facts
serving: 1 - 9x13 inch pan
calories: 360.3 kcal
carbohydrates: 50.3 g
protein: 4.6 g
saturated fat: 2.7 g
cholesterol: 49.6 mg
sodium: 320.4 mg
fiber: 1.4 g
sugar: 30.2 g