Since beets are in season now, this Beet and Ginger Cake with Cream Cheese Frosting seems like the perfect Fall cake to make.
It's beautiful weather here today in North Texas - a coolness that lets us know Fall is around the corner. Cooler weather really gets me in the mood to cook and bake.
If you know me, you know I don't like beets. Beets and banana bread, but banana bread's a story for another post. I recently made Chocolate-Beet Cupcakes, though, and found out if you disguise the beets well enough that they can be a good thing!
This Beet and Ginger Cake is adapted from the famous baker and cook, David Lebovitz, and looks so interesting that I just had to make it.
There's a lot of good stuff in this cake - candied ginger, beets, orange zest, sour cream, and walnuts. It sounds like Fall, doesn't it?
The flavors blend beautifully and make an earthy, tender, great-textured cake that's frosted with a creamy cream cheese frosting.
I halved Mr. Lebovitz's recipe and added raisins because I thought it needed them, and it made three nice little mini-loaves.
I love this cake! The beets really give it a unique flavor (and not beet-y) and you get a little bit of candied ginger and walnuts in every bite. Both of David Lebovitz's recipes I've tried (this one and Chocolate Yeast Bread) have been just great.
This cake is really fairly easy to stir together. Peeling and grating the beets is faster and easier than you'd think. Just be sure and wear plastic gloves when you're handling the beets or you'll have semi-permanent red fingers.
If you're trying to get the wee ones to try a new vegetable, try this delicious cake!
Beet and Ginger Cake with Cream Cheese Frosting
Along with the earthy flavor of beets, you get a bit candied ginger and walnuts in every bite.
- ¼ C (50 g) finely chopped candied ginger
- ½ C plus ⅓ C (100 g) all-purpose flour
- ⅜ C (75 g) granulated sugar
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 4.5 oz (130 g) grated fresh, raw peeled beets
- grated zest of one medium orange
- ⅓ C (37.5 g) toasted, chopped walnuts
- 2 ½ tablespoon raisins
- 1 large egg, room temperature
- ⅛ C (30 g) sour cream
- ¼ C canola oil
- Cream Cheese Frosting:
- 3 oz. (85 g) cream cheese at room temperature
- ⅓ C powdered sugar, sifted
- 1-2 tablespoon heavy cream (or milk)
- ¼ teaspoon vanilla
- Preheat oven to 350°. Spray and flour three (or four, depending on size of yours) mini-loaf pans. Put the ginger in a small bowl and cover with about ½ cup of boiling water. Set aside for about 15 minutes, then pour out the water and gently squeeze out the water. Pat dry.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the grated beets, orange zest, walnuts, candied ginger, and raisins to the bowl, but don't stir them in yet.
- In a small bowl, whisk together the eggs, sour cream and oil together, then pour the liquids over the dry ingredients. Stir the ingredients together, just until the ingredients are thoroughly combined.
- Spoon the batter evenly into the mini-loaf pans until about ¼" from the rim. If you have more batter, use a couple more mini-loaf pans. Use the back of a spoon to even the tops.
- Bake the loaves for 25-35 minutes, checking at 25 minutes, until an inserted toothpick comes out clean. Place the pans on a rack and let cool for about 15 minutes. Run a butter knife around the edges and turn out onto a rack to cool completely.
- For the cream cheese frosting: Beat the cream cheese in a medium bowl until smooth. Beat in the powdered sugar until it's completely combined, then add one tablespoon of the heavy cream and the vanilla. Beat for about 1 minute until thickened and creamy. Add additional cream/milk if needed.
Tips and Stuff:
Really...use gloves when grating the beets.
My mini-loaf pans were a little larger than standard, so you may need to use four mini-loaf pans.
Make sure the loaves are completely cooled before frosting or the frosting will slide right off!
Nutrition Information:Yield: 4 Serving Size: 1 mini-loaf
Amount Per Serving: Calories: 563Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 84mgSodium: 422mgCarbohydrates: 71gFiber: 2gSugar: 56gProtein: 9g
Nutrition Values are Approximate
This looks amazing. I have one beetroot left and didn't know what I'd have the cooks make with it. My housekeeper brought me a pecan and didn't know what it was, but there is a pecan tree in our village. I live in Nepal and the villagers don't seem to know what to do with pecans.
That frosting is calling my name. This is so fabulous, Susan. The cake looks so moist and delicate. This sight makes me weak.
Thanks Sanna! I'm so sad to say it's all gone (but was soooo good!). 🙂