Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Beatnik Cake
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.
3 Responses to “Beatnik Cake”
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March 5th, 2006 at 4:24 pm
[...] I haven’t tried this version, but Barry’s mother has made the one using cocoa instead of chocolate. That version is simpler to make and still incredibly moist and delicious. The beets disappear; you won’t even know they’re there. [...]
November 24th, 2009 at 4:39 pm
We have the same recipe at my work a high school cafeteria, and I love it. I never knew it had beets. I’m trying it for our Thanksgiving dinner this year.
April 3rd, 2011 at 7:14 am
OMG!!!!!!! I finally found this recipe which my Mom HAD to make for ALL birthdays!!!
I lost my copy years ago and have been yearning for it ever since, my daughter lost her copy too!!!!!
Thanks SOOOOOOOmuch!!!!