Beet cake with lemon mascarpone frosting

Beet cake with lemon mascarpone frosting
  • 8 servings
  • 0:30 Preparation
  • 0:35 Cooking
  • 1:15 Total Time


Add all
  • cake

  • 2 1/2 cups
    (625 mL)


  • 2 tsp.
    (10 mL)

    baking powder

  • 1/2 tsp.
    (2 mL)

    ground cinnamon

  • 1/2 tsp.
    (2 mL)

    ground nutmeg

  • 1 pinch


  • 4


  • 1/2 tsp.
    (2 mL)

    vanilla extract

  • 1 3/4 cup
    (440 mL)


  • 1

    apple, peeled, cored and diced

  • 1 cup
    (250 mL)

    sunflower oil or vegetable oil

  • 2 3/4 cups
    (700 mL)

    raw beets, grated (about 4 average)

  • frosting:

  • 1 cup
    (250 mL)

    mascarpone cheese, room temperature

  • 1/2

    lemon, grated or finely chopped zest

  • 1/4 cup
    (60 mL)




Preheat the oven to 350°F (180°C).

In a large bowl, mix the flour, baking powder, cinnamon, nutmeg and salt.

In another bowl, thoroughly mix the eggs, vanilla and sugar. Add the apple, oil and beets.

Add the dry ingredients to the liquid ingredients, without over-mixing.

Pour into two buttered and floured 8 in. (25 cm) cake pans.

Bake in the oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean and dry.

Place on a rack to cool for minutes.

Remove from the pan and let cool completely.


With a wooden spoon, gently beat the mascarpone then add in the other ingredients.

Mix well and spread the frosting on the top of the first cake.

Place the second cake on top of the first and cover with frosting.

If desired, garnish with finely chopped pecans and beet chips.

Source: Metro