Beet Cake

Beet Cake

  • Preparation 30 min
  • Cooking 1 h
  • Servings 12

This beet cake works well as a dessert for a special occasion or in the morning for breakfast.

Featured in the book Ma cuisine week-end Book (French Version)

  • Végétarien
  • Sans lactose
  • Sans produits laitiers
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Categories

Ingredients

    • 3 cups (450 g) unbleached all-purpose flour
    • 1 tbsp baking powder
    • 1 tsp baking soda
    • 2 tsp ground cinnamon
    • 2 tsp ground nutmeg
    • 1 cup (240 g) crushed pineapple, drained
    • 1 cup (170 g) dates, pitted and chopped
    • 1 cup (140 g) raisins
    • 1 cup (100 g) pecans, chopped
    • 1 1/2 cups (315 g) brown sugar
    • 1 cup (250 ml) vegetable oil
    • 4 eggs
    • 2 cups (340 g) beets, peeled and grated (about 2 medium beets)

Preparation

Note from Ricardo

This cake can be topped with a cream cheese icing once it has cooled. Simply whip softened cream cheese with powdered sugar to taste. Add some vanilla extract for flavour.

Personal Note