|1 pound||beets (about 2 medium)|
|2/3 cup||granulated sugar|
|2/3 cup||packed dark brown sugar|
|1/2 cup||vegetable oil|
|2 1/2 cups||all-purpose flour|
|2 tsp||baking powder|
|1 tsp||ground ginger|
|1 tsp||ground cinnamon|
|1/2 tsp||baking soda|
|1/2 cup||1% low-fat milk|
|2 tsp||grated orange rind|
|1 tsp||vanilla extract|
|1||(8-ounce) block 1/3-less-fat cream cheese, chilled|
|3 cups||sifted powdered sugar|
|2 tbsp||finely chopped walnuts, toasted|
Preheat oven to 350°.
To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.
Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well.
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks.
To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator.
CALORIES 312 (30% from fat), FAT 10.5g, CHOLESTEROL 34mg, CARBOHYDRATE 51.2g, PROTEIN 4.5g, FIBER 1g, SODIUM 198mg