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Beet Cake with Cream Cheese Frosting

Photo Credit
C. Quinnell
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
1 cake
Category
Cakes and Frostings
Course
Desserts
Credit
The Old Farmer's Almanac

This delicious beet cake recipe offers a new twist on an old vegetable!

Cake

Ingredients
1-3/4 cup sifted all-purpose flour
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
1 cup shredded cooked or canned beets
1/2 cup raisins or currants
1/2 cup chopped walnuts

Instructions

For cake: Preheat oven to 350°F. Butter an 8x4-inch loaf pan.

In a bowl, sift together flour, salt, allspice, baking powder, and baking soda.

In another bowl, combine the sugar, oil, and vanilla. Beat in eggs, once at a time. Add flour mixture, a little at a time, and mix until smooth. Add the beets, raisins, and walnuts. Pour mixture into prepared pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Turn cake out on a cooling rack.

Frosting

Ingredients
1/2 cup (1 stick) butter, softened
1 package (8 ounces) cream cheese, softened
2 teaspoons vanilla extract
1/2 pound confectioners’ sugar

Instructions

For frosting: In a bowl, beat together butter, cream cheese, and vanilla. Gradually beat in sugar. If mixture is too thick, add a small amount of milk.

Spread frosting on cooled cake.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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