The Beet Cake Goes On…

OK folks, here is the other beet cake recipe- using raw beets. As an added bonus I am also including the Parsnip Cake recipe.

Beet Cake

4 eggs

2 cups sugar

1 cup vegetable oil

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

2 teaspoons vanilla

3 cups shredded fresh beets

1 cup chopped walnuts

Heat oven to 350 °.  Grease and flour 13×9 baking pan. Beat eggs, sugar and oil until light and fluffy. Sift together flour, baking powder, baking soda and cinnamon. Add to egg mixture and mix well. Add vanilla, beets and walnuts. Beat for 1 minute on medium speed. Pour into pan, bake for 45 minutes, or until a pick comes out clean.

Parsnip Spice Cake

1½ c. flour

1 c. sugar

1 T. ground ginger

2 t.  each baking powder and cinnamon

¾ t. each salt, nutmeg, allspice and cloves

3 eggs

½ c. oil

½ c. whole milk

1 t. vanilla

2 c. packed peeled, shredded fresh parsnips, about 3 large

½ c. toasted, chopped walnuts


Preheat oven to 350. Grease and flour a 13×9- inch baking pan. Combine flour and sugar with dry ingredients and set aside. Whisk together the eggs, oil and milk and vanilla and pour over the dry ingredients. Stir until just combined and then stir in the parsnips and walnuts. Pour into prepared pan and bake for about 25 minutes or until tester comes out clean.  When cool dust with powdered sugar or frost with cream cheese frosting.



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