Beetnik Cake

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.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 360 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 4 eggs
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon ground allspice
• 1 cup vegetable oil
• 1 (8 ounce) can crushed pineapple, with juice
• 2 cups shredded beets

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

Step 2

In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan.

Step 3

Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain.