Recipe by Tammy
"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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1 (8 ounce) can
crushed pineapple, with juice
1 1/2 teaspoons
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.
Good cake but has an earthy taste to it. For a healthier version, I used whole wheat flour, half the sugar and a can of 14 oz of pineapple (instead of 8oz, to compensate for whole wheat). I also added 1 cup of sliced almonds. 60 min baking time in a Bundt pan.
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.
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.
This cake is awesome and a great conversation piece!!! The cake a much, much better with raisins so I highly reccomend you add a half cup raisins.
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
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 145
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