This makes an excellent, long-lasting, moist cake. The texture is similar to carrot cake, but you cannot actually see the beets, so they are just a mystery ingredient. If you don’t garnish the cake with finely grated beets, no one will know there are beets in it.

See also this version, which uses more beets and has chocolate instead of cocoa.

2 C cooked red beets, grated
4 eggs
1-1/2 C vegetable oil
2 t baking soda
1/2 C cocoa
2 C sugar
2-1/2 C flour
Pinch of salt
1 t vanilla

Mix beets, eggs, oil, soda, cocoa, sugar, flour, and salt. Add vanilla. Pour into greased and floured 9×13-inch pan. Bake at 350 degrees for 25 minutes. Cool and frost with cream cheese icing. Garnish with finely grated beets.