Beet Cake

February 28th, 2014 by Erin Gennow
Beet Cake with Orange Poppy Seed Glaze

Beet Cake with Orange Poppy Seed Glaze

Beet Cake

This beet cake is a bit like a carrot cake or zucchini bread, but made with beets.  The glaze, made with crème fraîche and orange adds a tang and brightness to the sweet cake.

Prep Time: 30 minutes

Cook Time: 60 minutes

Serves: 8-10


10 ounces all-purpose flour (2 cups)

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons poppy seeds

1 teaspoon ground cinnamon

¼ teaspoon ground allspice

⅛ teaspoon ground cloves

½ teaspoon fine sea salt

10 ounces grated beets, about 2 medium beets

3 large eggs

5 ounces brown sugar, by weight (¾ cup, packed)

5 ounces granulated sugar, by weight (¾ cup)

5 ounces plain yogurt, by weight (¾ cup)

5 ounces vegetable oil, by weight (¾ cup)

1 teaspoon pure vanilla extract

Topping Glaze

1 cup crème fraîche

1 orange, zest and 2 teaspoons juice

½ cup powdered sugar

1 tablespoon poppy seeds



1 large bowl

1 small bowl


Large metal spoon


Box grater or food processor

8 x 8 cake pan; 8 inch round cake pan; or 4 mini loaf pans 3” x 5 ½”


Preheat the oven to 350 degrees Fahrenheit.

Butter and flour your cake pan.

Grate the beets.  This is best done with a food processor to keep the beet juice contained.

In a large bowl, add 10 ounces all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 tablespoons poppy seeds, 1 teaspoon ground cinnamon, ¼ teaspoon ground allspice, ⅛ teaspoon ground cloves, and ½ teaspoon fine sea salt.  Whisk to combine.

Add the grated beets to the flour mixture and stir with a large metal spoon to coat the grated beets in the flour mixture.

Crack 3 large eggs in the bowl of a mixer.  Using the paddle or whisk attachment blend on low to combine the eggs.  Add in 5 ounces brown sugar and 5 ounces granulated white sugar.  Whisk the sugar with the eggs on medium speed for 4 minutes to combine.

Add 5 ounces plain yogurt to the sugar egg mixture, and whisk for a minute on low to combine.  Add 5 ounces of vegetable oil and whisk at medium speed for 4 minutes.  Stir in 1 teaspoon pure vanilla extract.

Slowly pour the mixed wet ingredients into the dry ingredients, folding with a spatula, to just combine the ingredients together.

Pour the batter into the prepared baking pan, making sure it’s even and level in the pan.

Beet Cake Batter

Beet Cake Batter

Bake the beet cake for about 40-50 minutes for 8” x 8” or 8” round.  Bake for about 30 minutes for small mini loaves.

The cake is done when a toothpick inserted into the center comes out clean.  Set the cake in the pan on a rack to cool for 10 minutes.  Then run a knife around the edge to loosen and flip the cake out.  Let the cake cool to room temperature before applying the glaze.

Topping Glaze

While the cake is baking, make the glaze.  In a small bowl mix 1 cup crème fraîche, the zest of an orange, 2 teaspoons fresh squeezed orange juice, ½ cup powdered sugar, and 1 tablespoon poppy seeds.  Stir everything to combine.  Chill the glaze to help it thicken a bit.

When the cake is cool, spoon the glaze over the cake, letting it drip down the sides a bit.  Slice and serve.

Beet Cake Slices

Beet Cake Slices

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