Beetnik Cake recipe

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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

Nutrition Info

360.3 calories
carbohydrate: 50.3 g
cholesterol: 49.6 mg
fat: 16.2 g
fiber: 1.4 g
protein: 4.6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 320.4 mg
sugar: 30.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

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.

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