Ingredients
| Quantity | Ingredients |
|---|---|
| 1 pound | beets (about 2 medium) |
| Cooking spray | |
| 2/3 cup | granulated sugar |
| 2/3 cup | packed dark brown sugar |
| 1/2 cup | vegetable oil |
| 2 | large eggs |
| 2 1/2 cups | all-purpose flour |
| 2 tsp | baking powder |
| 1 tsp | ground ginger |
| 1 tsp | ground cinnamon |
| 1/2 tsp | baking soda |
| 1/4 tsp | salt |
| 1/2 cup | 1% low-fat milk |
| Frosting: | |
| 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 |
Directions
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.
Serves 18.
CALORIES 312 (30% from fat), FAT 10.5g, CHOLESTEROL 34mg, CARBOHYDRATE 51.2g, PROTEIN 4.5g, FIBER 1g, SODIUM 198mg
Nutrition Facts
| Calories | 312 |
| Cholesterol | 34 |
| Carbohydrates | 51 |
| Fiber | 1 |
| Protein | 4.5 |
| Fat | 10.5 |
| Saturated Fat | 3.3 |
| Trans Fat | 0 |
| Sodium | 198 |
Source: www.cookinglight.com