Reviewed: Oct. 28, 2009

Fabulous!! I made it sugar free, gluten free and lower in fat. I heated 1/2 c coconut oil and mixed it with 1.5 c. of z sweet (found at Sprouts/WF), 1 c egg whites, 1 c. unsweetened applesauce (for the pineapple), 3 c. gluten free flour, and 1/4 c. ground flax. Awesome.

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bj

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Reviewed: Sep. 26, 2009

Like a spice cake. We used a cream cheese icing mixed w/ cinnamon sugar. Next time I'll try using egg substitute & applesauce for a little healthier option.

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BAKE841

Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA

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Reviewed: Sep. 7, 2009

This cake was EXCELLENT!! The other reviews were right - it turns out like carrot cake and a beige color. I drizzled some left over white frosting that I had and it was soooo good!! Make this cake!

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Denise

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Reviewed: Sep. 4, 2009

This cake was unbelievably delicious! My friends husband took some home for his wife (my friend) to try (she hates beets)and let her eat it before he told her beets were in it. She argued with him that there was no way beets were in this cake....LOL. So it is that good! Taste like spice cake. I used Butter Cream Frosting 1 from Allrecipes. Everything was very, very good!

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Tina

Cooking Level: Expert

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Reviewed: Aug. 20, 2009

Yum! I was worried about beety taste but I couldn't detect it in the finished cake! I frosted it with cream cheese frosting. It was very similar to carrot cake. I will add raisins and nuts next time:)

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Denise T.

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Reviewed: Jul. 15, 2009

Great recipe! I've begun making this cake several times a year when beets start piling up. It is excellent with walnuts/pecans and cream cheese frosting, though next time I will try a brown sugar pecan glaze as one reviewer suggested. Living at higher altitude (5000 ft) I found these adjustments to work well: reduce b. soda and b. powder by 25%; raise oven temp to 365. Baking time will be less so keep an eye on it after 30 min.

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Reviewer:

ee

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 5, 2009

Good cake but not overly great in my opinion. I par-boiled the beats before grating - not sure if this was expected since there were no instructions about this, but grated raw beets didn't seem appropriate. Made with a cream cheese frosting and this seemed to improve flavors overall.

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fenisfree

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Reviewed: Jun. 16, 2009

I brought this cake to my family reunion and it was very popular. I followed the directions exactly and topped it with a cream cheese dressing. The cake was very moist and the few pieces I had left were delicious days later.

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JKA

Cooking Level: Beginning

Home Town: Warrensburg, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Mar. 1, 2009

Family LOVED this recipe. It was a big hit topped with cream cheese icing and chopped cherries. Changes: I only had canned beets so I put them into my chopper and let them pureé. To get 2 cups I used 2-15oz cans and drained them first. I used splenda to replace the sugar and next time I make this I think I will replace the oil with applesauce. I made the sheet cake in a 9X13 but I will try the cupcakes for lunchboxes!! What a great use of pineapple and beets!!

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JANUARYBABE2

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Reviewed: Sep. 9, 2008

The only way to eat beets! My teenage children and husband (who hates beets!) loved the recipe.

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silvirob

Cooking Level: Expert

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Reviewed: Feb. 27, 2008

Delicious! I made this cake into two 8 inch rounds; one to take to a potluck and one for home, they were a big hit with both crowds! The only thing I changed was to glaze one of the cakes with a warm brown sugar pecan glaze (brown sugar mixed with chopped pecans, milk, and powdered sugar)and I also left out the allspice because I didn't have any. Both cakes were eaten up, and I left the party with an empty plate! If you are worried about an earthy beet taste or picky eaters try using the glaze; pureeing the beets rather than grating them might help too.

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Breanna W.

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

Very good. We've been making this for a few years now and it comes out great every time!

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G AND T

Cooking Level: Expert

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Reviewed: Oct. 6, 2007

This was a great way to use up extra beets and the my daughter loved the pinkish color. I used extra beets and it didn't alter the texture at all. I'll definitely make it again. I also grated the beets skin and all.

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hippiechic

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Reviewed: May 1, 2007

I had an abundance of beets in my garden so decided to make this cake. My family liked it almost as much as our family favorite carrot zuchinni cake I make with cream cheese frosting. I grated it with the large holes on my grater so instead of it being beige color it came out looking like cherry chip cake, so pretty! I will definately be using this recipe again.

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G. Welch

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Reviewed: Nov. 7, 2006

I tried this recipe the other evening. I thought it was very good. To me it had a slight banana flavor to it even though there is no banana in it. It tasted even better the next day. I did frost it with a Lemon Cream Cheese frosting. I also used fresh pineapple because it was all I had. My mother did not care for it because it had beets into it and to her beets are not for dessert. LOL

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Resizzy

Cooking Level: Expert

Home Town: Wellsburg, New York, USA

Living In: Addison, New York, USA

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Reviewed: Aug. 31, 2004

This cake is very similar-tasting to a moist carrot cake. I pureed my beets instead of shredding, I don't know how much difference it made, but it was less messy to prepare that way. I also frosted it with a cream cheese frosting with cut-up maraschino cherries mixed in- then everyone else thought the little bits of beet they DID find were cherries instead! The top of this cake still is pink, although inside is beige. Anything you like with carrot cake would be good with this- chopped nuts, coconut on top of cream cheese frosting, a little orange mixed in the frosting, etc.

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