Reviewed: May 12, 2012

I followed all the suggestions from previous reviewers and my family still couldn't eat this cake. The beet taste was still overwhelming.

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mrsnewhall

Reviewed: Jun. 21, 2011

WOW! This cake is delicious and my husband, who hates beets, was stumped by the secret ingredient! He couldn't wait to go back for another piece! I successfully substituted applesauce for the oil and added raisins as one reviewer suggested. I will definitely make this again and again. YUM!!!

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Mary Ann

Home Town: Yardley, Pennsylvania, USA

Reviewed: Apr. 10, 2011

I really like this cake, but I really like beets too. I boiled & peeled the beets & threw em in the blender instead of grating so I didnt have to wait for them to cool. (What beet I couldn't scoop out, I used for a smoothie with what was left of a 20 oz can of crushed pineapple after I used a cup in the cake, plus some other fruits.) I also used half applesauce-half oil, added coarse chopped almonds, and frosted with lime cream cheese frosting. On the second day, the beet color soaked through the frosting so it was a pretty marbled pink color. Nice!

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_-*Rasta Pasta*-_

Cooking Level: Intermediate

Reviewed: Feb. 22, 2011

Amazing! The fresh beets made it taste yummy! I had a fun time cooking this - and made them into cupcakes.

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JennyOH

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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Feb. 12, 2011

I used uncooked beets, grated in a food processor. I'm not sure if this recipe calls for cooked or uncooked beets, but uncooked worked for us. The texture of the cake was very nice, and there were red-spots all over. You can taste the beets this way, but fortunately my husband likes beets, and I (who usually don't care for them) got used to the taste after a while. I would be willing to make this again when I have an excess of beets, adding or subtracting ingredients (like raisins, choc-chips, maybe other fruits). I might try to cook the beets first, although I liked the idea of skipping the long boiling process. Thanks for the recipe!

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Reviewer:

Caramela

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

Reviewed: Dec. 4, 2010

Excellent sweet/spicy flavor mix! I got a bunch of beets from a farmers market and decided to give this cake a try. I combined white and brown sugar, 1/2 cup each, but kept the recipe as is otherwise. Great as is, though I might try adding some raisins or dried cranberries next time...

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Reviewer:

VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

Reviewed: Oct. 12, 2010

My family loved this cake! Fantastic!!

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Reviewed: Sep. 8, 2010

This was very moist and good. What a great way to use beets!

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12180

Reviewed: Jul. 23, 2010

For beets it was ok. But I probable won't make it again.

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Reviewer:

erin_L

Reviewed: Jul. 11, 2010

I have used this recipe for years with these changes: In addition to the vanilla I also add 1 teaspoon of almond extract. I make a cream cheese frosting. It has one half teaspoon of vanilla and one half teaspoon almond extract. Instead of a 9X13 I put it in a jelly roll size pan and bake for 30 minutes. I am known as 'that lady who brings the Beet Bars'.

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