Beet cake “Red velvet” style



Yippee! A recipe for beet cake! Don't let this root vegetable impress you in a dessert recipe. Its color and slightly sweet taste will leave you speechless. The vanilla frosting evens out the flavours in this beautiful dark red cake.





2-3 large raw beets, peeled and finely grated

¾ cup vegetable oil

⅓ cup sugar

⅓ cup brown sugar

2 eggs

⅔ cup flour

1 teaspoon cinnamon

1 ½ teaspoons yeast

1 pinch of salt



Vanilla frosting


225g Philadelphia-type cream cheese, room temperature (about 1 package)

½ cup softened butter, room temperature

⅓ cup confectioners' sugar

1 tablespoon cream

1 teaspoon vanilla extract

1 pinch of salt





  1. Preheat oven to 350°F and grease a 23 cm pan with butter.
  2. In a bowl, whisk the two sugars and add the eggs one by one.
  3. In another bowl, mix the flour, cinnamon and yeast. Mix in the previous mixture and add the grated beets. Mix well.
  4. Pour the mixture into the pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Vanilla Glaze


  1. Beat Philadelphia cheese with an electric mixer until smooth.
  2. Add powdered sugar, cream, vanilla and salt, mix at low speed at first and gradually increase speed until smooth.
  3. Spread icing on cooled cake and place in refrigerator for about 3 hours to allow time for icing to set.



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