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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 374.9
  • Total Fat: 1.0 g
  • Cholesterol: 2.6 mg
  • Sodium: 413.9 mg
  • Total Carbs: 81.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 10.3 g

View full nutritional breakdown of Beet Cake with Cream Cheese Frosting calories by ingredient
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Beet Cake with Cream Cheese Frosting

Submitted by: OWLGIRL624

Introduction

adapted from myrecipes adapted from myrecipes
Number of Servings: 8

Ingredients

    CAKE:
    1 pound beets (about 2 medium)
    Cooking spray
    2/3 cup sugar substitute
    2/3 cup packed dark brown sugar substitute
    1/2 cup applesauce
    2 egg whites
    2 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup skim milk

    FROSTING:
    2 teaspoons grated orange rind
    1 teaspoon vanilla extract
    1 (8-ounce) block fat free cream cheese, chilled
    3 cups sifted powdered sugar

Directions

Preheat oven to 350.

To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.

Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.

Combine the sugar substitute, brown sugar substitute, applesauce, and egg whites in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.

Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks.

To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat).

Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator.

Number of Servings: 8

Recipe submitted by SparkPeople user OWLGIRL624.






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