Beet Cake with Toasted Walnuts and Cream Cheese Frosting

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This beet cake with toasted walnuts is bursting with texture and flavor and is inspired by carrot cake. The earthy beet taste enriches it with just the right balance of sweetness. It's sweet, spiced and crunchy!

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Ingredients: Cake

• 2 eggs

• 100g white sugar

• 100g brown sugar

• 180ml neutral vegetable oil (canola, olive..)

• 60ml greek yogurt full-fat (or buttermilk)

• 1tsp vanilla extract or paste

• 150g finely grated beets (drained)

• 60g crushed pineapple

• 150g chopped toasted walnuts

• 1tbsp maple syrup

• 180g all purpose flour

• 1tsp baking soda

• 1/2 tsp baking powder

• 1tsp cinnamon

• 1/2tsp ground ginger

• 1/2tsp nutmeg

• 1/2tsp cardamom

Ingredients: Cream Cheese Frosting

• 225g cream cheese (cold)

• 115g butter (softened)

• 300g powdered sugar

• 1tsp vanilla extract or paste

• Zest of one lemon (optional)

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Process: Cake

1.

Preheat oven to 350°F (175C). Grease two 6” pans—or one 10”. Set aside.

2.

In a mixing bowl, beat eggs with sugars until pale, creamy, and

doubled in volume; 4-5 minutes. This builds the base flavor and structure.

3.

Add oil, vanilla, maple syrup and yogurt. Mix shortly until combined.

4.

Add the dry ingredients and mix on low very briefly. Fold in the beets, toasted walnuts and crushed pineapple.

5.

Bake for 30-40 minutes. Cool in pan for 15-30 minutes before flipping out. Rest on a rack until completely cooled down. Tip: Wrap tightly then freeze your cake overnight. Next day unwrap and sit on room temperaature for 20 minutes before slicing and assembling the cake.

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Process: Cream Cheese Frosting

1.

With a paddle attachment, beat butter alone until pale and fluffy (2-3 mins od medium speed).

2.

Switch to a low speed and add in the cream cheese in chunks. Mix until just combined around 2 minutes.

3.

Switch to lowest possible speed and add in the powdered sugar in two-three increments. First beat on low and once the powdered sugar is incorporated switch back to medium speed for 2 minutes.

4.

Add vanilla and lemon zest if using. Beat on high for 30 seconds only! At this point you should have a smooth, glossy frosting. If it’s too runny cover it and rest in fridge for 1 hour.

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Serve

Layer the cake slices with the frosting and finish off with a final layer of frosting on the top.

Decorate as you wish. I use edible flowers, orange zest and pomegranate seeds.

Slice and serve as is.

It keeps beautifully in the fridge for 4 days.