Monday, February 15, 2010

Can't Beet it! Cake

Submitted by shareholder Chrissy, via ‘Blissfully Domestic by bridget350’

• 4 eggs
• 2 c. sugar
• 1/2 c. unsweetened applesauce
• 1/2 c. vegetable oil
• 2 c. unbleached, all-purpose flour
• 2 tsp. baking powder
• 1 & 1/2 tsp. baking soda
• 1/4 tsp. coarse (kosher) salt
• 1 tsp. cinnamon
• 2 tsp. vanilla
• 3 c. grated beets (or a mix of shredded beets and carrots)
• 1 c. chopped walnuts

Grease a 9 X 13" baking pan. Preheat oven to 350.
Beat eggs, sugar, applesauce and oil until well combined.
Sift together flour through cinnamon. Add to egg mixture and mix well.
Add vanilla, beets and walnuts. Beat on med-low until combined (1 minute or so), scraping down sides as needed.
Pour into prepared pan and bake about 45 minutes, or until a toothpick comes out clean.
Cool completely in the pan on a wire rack and then frost (optional, but delicious!)

Cream Cheese Icing
• 8 oz. cream cheese, room temp
• 8 Tbls unsalted butter, room temp
• 1 c. powdered sugar
• & 1/2 tsp. vanilla bean paste (or 1 tsp. vanilla)
Beat cream cheese until softened.
Ader gradually in 8 chunks, beating after each addition until smooth.
Sift in powdered sugar and beat until smooth. Stir in vanilla.
Spread onto cooled cake.

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