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Spiced Beet Cake with Ginger & Cinnamon

Spiced Beet Cake with Ginger & Cinnamon

A whole new way to use beets! This delicious Spiced Beet Cake is perfect for the harvest season, or any time of year. Guests won't believe it's made with something as nutritious as beets! And the cream cheese icing will have people begging for seconds.

 

2 medium beets, peeled and grated
1 1/3 cups sucanat
1/2 cup sunflower oil
2 large eggs
2 ½ cups spelt flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 cup full-fat yogurt or kefir  

Grease a 9 x 13' casserole dish. Combine sucanat, sunflower oil and eggs in a large bowl. Beat with a mixer at medium speed until well-blended. Add beets, beat well. Stir in flour, baking powder, baking soda and spices. Stir in yogurt or kefir. Pour batter into greased dish.

Bake at 350°F for 30 to 40 minutes or until knife inserted in centre comes out clean. Let cool and ice.

Cream Cheese Icing

1 cup (250 ml) Whipped cream
1 cup (250 ml) Cream cheese, softened
1/4 cup Maple syrup

Gently fold cream cheese and maple syrup into whipped cream. Spread on cooled cake. Refrigerate for a couple hours for icing to 'set-up'.

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