Spiced Beet Cake with Ginger & Cinnamon

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'.