Beetnik Cake
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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. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- 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. 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
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