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Beetroot Cake

Even if you don’t like beetroot, you’ll love this dense, fudgy beetroot cake.
After taking on an allotment in May this year and starting to grow my own veggies I have been looking for new recipes and great ways to get my Kids to eat vegetables.


Talking to the other ladies on the site, we all seem to have the same issues, we grow stuff and then need to find different ways to cook them, and also hide them from those who say they don’t like them.


One of the ladies Judith gave me this Beetroot Cake recipe and to my surprise everyone loved it, it is easy to make and you wouldn’t know that there was any beetroot in it (so you could get away with not telling anyone…!!).


Beetroot does not only have to be pickled, boiled or roasted.

Preparation time: 30 minutes
Cooking time: 1 hour
Makes 10 slices

For the cake
200g (7oz) plain flour
¾tsp baking powder
¾tsp bicarbonate of soda
¾tsp ground cinnamon
¼tsp fine salt
50g (2oz) soft dark brown sugar
125g (4½oz) light muscovado sugar
3 large eggs
½tsp vanilla extract
300ml (½pt) vegetable or sunflower oil
225g (8oz) raw beetroot, peeled and coarsely grated (approximately 3 mediumbeetroot)
zest ½ orange

For the icing
50g (2oz) unsalted butter, softened at room temperature
100g (4oz) icing sugar, sifted
zest ½ orange
125g (4½oz) Philadelphia cream cheese
orange zest, for decorating
You will need
900g (2lb) loaf tin

  1. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Grease the loaf tin and line the base and sides with baking paper.
  2. Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into the bowl of an electric mixer. Add the sugars.
  3. Beat together the eggs, vanilla extract and oil and pour onto the flour mixture. Beat the mixture until smooth. Add the grated beetroot and orange zestand beat again.
  4. Pour the mixture into the prepared tin and bake on the middle shelf for 40 minutes. Turn the oven down to 170 C, 150 C fan, 325 F, gas 3 and bake for a further 20 minutes or until a skewer comes out clean when inserted into the middle of the cake.
  5. Leave to cool for 10 minutes and then remove from the tin and cool on a wire rack.
  6. To make the icing, beat together the butter, icing sugar and orange zest until smooth and creamy.
  7. Add the cream cheese and beat again until smooth. Spread the icing over the top of the beetroot cake and decorate with orange zest.

Per serving: 504cals, 34g fat, 10g saturated fat, 46g carbohydrate

Get ahead: This cake freezes brilliantly and will keep for up to three weeks.
Undecorated, it will keep in an airtight tin for up to four days where it just gets fudgier.
Decorated, it will keep for up to two days in the fridge, butremember to bring it back to room temperature before serving.

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