Beetroot cake with cream cheese frosting

(Beetroot cake with cream cheese frosting)

My favourite baking pan is not some third generation heirloom treasure but a ten dollar bargain I once purchased from the department store. As with most things, time will eventually allow that attractive patina of age to settle into it’s spring form frame. In the meanwhile, I’m rather enjoying the fact that nothing whatsoever sticks to it. Not even a batter, sticky with threads of sugary beetroot or slightly singed and caramelised raisins.

I baked this cake a few days ago and several days later, only a small slab of it remains on the kitchen counter. Testament to our greed and the cake’s deliciousness. The recipe is based on Joanne Chang’s classic carrot cake recipe from Flour. If you don’t like beetroot, make it with carrot, and be sure to make it in your favourite baking pan.

Beetroot cake with cream cheese frosting :

2 eggs
200g light brown sugar
150g vegetable oil
3 tablespoons yogurt
1 teaspoon vanilla extract
160g plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
260g peeled and grated raw beetroot
80g raisins

Preheat the oven to 175’C. Butter and flour an 8-inch cake pan.

In a small bowl, sift the flour, baking powder, baking soda, salt, cinnamon and ginger.

In a stand mixer, whisk the eggs and brown sugar for about 3 to 4 minutes until light and thick. In a small jug, whisk together the oil, yogurt and vanilla. Slowly pour the oil mixture into the egg mixture, mixing on low speed.

Fold the flour mixture into the egg mixture, until just incorporated, then fold in the grated beetroot and raisins. Pour the batter into the prepared cake pan and bake for about 1 hour, or until a skewer inserted into the cake comes out clean. Allow the cake to cool completely on a wire rack before removing it from the pan and covering it in frosting.

For the cream cheese frosting :

250g cream cheese, at room temperature
80g unsalted butter, at room temperature
150g icing sugar, sifted
pinch of salt

Place the cream cheese, butter, icing sugar and salt in a bowl of a mixer. Beat well until smooth and creamy. Set aside until ready to be used.

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  1. Emma said,

    September 30, 2011 @ 12:19 pm

    And the parade of interestingly-ingrediented cakes continues! If I can ever stop freaking out about insanely complex half-self-programmed computer software, I will take a few minutes for myself and make either this, or the parsnip cake. And then, on my next freakout, I will at least be well-fed.

    I’m especially loving the healthy dollop of frosting up top thar:)

  2. faithy said,

    September 30, 2011 @ 1:49 pm

    Interesting take on beetroot cake! I didn’t know i can interchange carrot with beetroot! I learnt something today! thanks for sharing! Gotta try this!

  3. Rosa said,

    September 30, 2011 @ 4:03 pm

    A beautiful cake! I still have to try baking with that lovely root.



  4. Winston said,

    September 30, 2011 @ 4:59 pm

    Oh man another stunning beetroot cake that I’ve come across… I really need to get with the program and try one out some time! I think your choice of using cream cheese frosting seems perfect! Need to make one during the holidays! =D

  5. Hannah said,

    September 30, 2011 @ 8:41 pm

    Fantastic! And I love that you write even the oil in weight. I’m a big fan of the tare button on my digital scales 😛

  6. Hotly Spiced said,

    September 30, 2011 @ 8:53 pm

    I’ve noticed that beetroots are at their most affordable right now. They are one of my most favourite vegetables. I’m always looking for new recipes with beetroots. This cake looks moist and delicious. I’ll be giving it a try!

  7. Sasha @ The Procrastobaker said,

    September 30, 2011 @ 9:54 pm

    This looks beauuttifulll! Ive never made a beetroot cake but wanted to for yonks, great recipe 🙂

  8. InTolerantChef said,

    September 30, 2011 @ 11:51 pm

    Beetroots and parsnips in one week, I’m looking forward to a swede flavoured cake next! 🙂 I think the vegie cakes are such a brilliant idea, adding moisture,flavour and colour to otherwise naughty treats. Yummm….

  9. Laura said,

    October 1, 2011 @ 6:48 am

    Your are on a roll, girl! I can only imagine the color of the crumb in this cake, can’t imagine the taste though, probably you can’t even tell. Another recipe to try.

  10. shaz said,

    October 1, 2011 @ 12:02 pm

    Are you on a health kick for Spring, Y? I can totally get behind eating my vegetables in cake form 🙂 I made a beetroot chocolate cake once, not really a fan, but this version sounds much, much tastier.

  11. Miss Kimbers @ Fruit Salad and Mixed Veg said,

    October 16, 2011 @ 7:13 pm

    All I can say is:
    MMMMMM 🙂

  12. Siobhan C said,

    October 18, 2011 @ 8:29 pm

    The cream cheese frosting is genius.

  13. Caz said,

    May 27, 2012 @ 4:40 pm

    I just made this recipe this morning.. it’s DELICIOUS!! I made it without ginger or raisins though as I didnt have any.
    This is one of my new favourite recipes – and hubby was so impressed too!

  14. sashi said,

    June 13, 2012 @ 2:10 pm

    well what can i say… this recipe is a winner over and over again. It barely cooled down before it was all gulped down by my family. i had to fight to have my second slice… Thank You sooo much for sharing this recipe will go down as one of my favourite recipes..

  15. Food Blog Malaysia | Kuala Lumpur and Selangor kl | Dish With Vivien » Recipe: Beetroot cake said,

    February 18, 2013 @ 12:43 am

    […] Basically a carrot cake recipe substituting carrot with beetroot, recipe from lemonpi. […]

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