Color affects my emotions, and emotions inspire my taste buds. Weird? I know, but then we artists are allowed to be a bit weird.

In the dead of winter, there isn’t a lot of inspiration in the way of color, and so I couldn’t deny that the Red Sugar Beet was quickly becoming the star of my winter color inspiration.

This Sugar Beet Cake is the cousin to carrot cake, only far more colorful! (Sorry carrots) I am sure you will love the flavor, the color and the compliments!

Roast 3 or 4 beets in the oven for about an hour. Cool, peel, and puree.

Cake Ingredients

Serves 8

  • Beet puree – 2 cups
  • Sugar – 1 cup
  • Eggs – 4
  • Oil – 1 cup (your favorite – I used sunflower)
  • Flour – 2 ½ cups
  • Baking powder – 2 teaspoons
  • Baking soda – ½ teaspoon
  • Salt – 1 teaspoon
  • Cardamom – ½ teaspoon (optional)
  • Rose water or Orange blossom water or orange extract – ½ teaspoon 


In a large bowl, add sugar. Mix in one egg at a time.

Slowly pour in the oil while mixing. Fold in the beets.

In a separate bowl, mix the dry ingredients together. Slowly add the dry ingredients to the wet ingredients and mix. Last, add extract, if you plan to use some.

Place batter into cupcake or cake pans that have been given a non-stick treatment (spray, oil, or butter). Add batter 2/3 the way up the pan/pans.

Bake 350 until tester comes out clean.

Once cake is cool, spread your favorite icing. I have made one with a little of the beet juice for a vibrant magenta colored cake!

Beet Icing Ingredients

  • Beet juice – 1 tablespoon, saved by pressing a little of the pureed beets through a strainer
  • Butter – 1 stick of softened butter, or you can use coconut oil
  • Confectionary sugar – about 2 cups, give or take some until you have the desired spreadable texture. Be sure to sift the sugar, since it often gets clumpy
  • Whipping cream, non-dairy milk, or a little water to thin out the icing if need be


In a bowl, add beet juice and butter. Mix until soft. Slowly add sugar until spreadable and smooth.

*In the cover photograph, I used a chocolate icing leftover in the fridge (from another recipe) for the center of the layered cake, and used the Beet Icing on the outer area of the cake. Be creative with the filling. A little smear of raspberry jam would be delightful as well!


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