Ingredients for Don T Knock It Until You Try It Beet Cake
- 2 large eggs
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup cooked and pureed beets (about 2 medium beets)
- ½ cup chopped walnuts
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How to Make Don T Knock It Until You Try It Beet Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, cream together 2 large eggs, 1 ½ cups granulated sugar, and ½ cup vegetable oil until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 teaspoon vanilla extract, 1 cup cooked and pureed beets (about 2 medium beets), and ½ cup chopped walnuts.
- Beat for 1 minute on medium speed.
- Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting or serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
148g
Fat
17g
Carbs
18g
