This sounds like a strange thing to make, but trust me it is really tasty and the color from the beets is absolutely amazing! This is not a traditional brazilian cake, nor have I actually every seen anyone make it, but the recipe is based on my carrot cake recipe and is a wonderful variation from a tasty brazilian carrot cake.
A little while ago I was searching for beet recipes and somehow I stumbled across someone who had made a beet cake, it looked interesting and I thought I would give it a go. It turned out wonderful with a beautiful purple color and an earthy flavour from the beets!
Since moving to my farm I have struggled to make cakes and I actually stopped making cakes for about a year and a half. No cake that I made ever worked and eventually I gave up because I was losing so many ingredients to disastrous cake attempts. About half a year ago, after talking to my sister about her struggles with high altitude baking (she lives in Colorado at 9000ft) I thought that maybe this was the reason I was having difficulties with my cakes (I live at 1600 meteres/5250 ft). I did some research about what alterations to make to cake recipes at high altitudes and made a first attempt (beet cake was my first attempt). Guess what, it worked, I had finally succeeded in making a cake at home!
Since my first successful cake attempt I try to make a cake almost every week, and this beet cake has become a regular!
I am sharing this recipe because it follows the same process as making brazilian carrot cake, which if you haven’t tried check out my recipe HERE! It is super easy and everything goes in the blender!
I have included a recipe for a glaze for the cake, but I rarely make it. Instead I make a quick icing by melting some chocolate, mixing with a little bit of milk and pouring it over the cake!
3 medium beets, peeled, chopped and raw
1 cup vegetable oil
2 cups white sugar
3 cups white flour
1 tsp baking powder
Juice from half a lemon
2 tbsp butter or margarine
1 cup white sugar
1 cup cocoa powder
3/4 cups milk
Pre heat the oven to 180C or 350F. Grease a medium cake tin, I use a bunt tin.
Peel and chop the beets (do not cook them). Place them in a blender with the eggs and oil. Blend until you have a smooth mixture.
Pour the beet mixture (isn’t the color amazing???) into a bowl. Add the sugar and flour a little at a time, mixing and incorporating into the beet mix. Once all the sugar and flour is well incorporated add the baking powder and mix well. Lastly, add the lemon juice and mix well.
Pour the mixture into the prepared baking tin and bake in the preheated oven for 35 to 40 minutes, or until done!
Put all of the ingredients into a pan and heat on the stove until all melted. When the cake is cooled pour the glaze over!
Instead of following this recipe you can also follow my carrot cake recipe and just substitute the carrots for beets and add a little bit of lemon juice!
I use lemon juice in this recipe to decrease the earthy flavour from the beets. If you like the earthy beet flavour you can always leave the lemon juice out.