0 (0)

Category: Desserts

Gorky's beet cake

Dear SOS: Your recent article about beets reminded me of the wonderful beet cake recipe with delicious icing you printed years ago from Gorky's Cafe. I can't seem to find it. Could you please reprint it? Henry F. Bosma Jr. ... Read more

Total time: 1 hour 50 minutes | Serves 12


  • 4 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 cups shredded fresh beets
  • 1 cup chopped walnuts

Step 1Beat together the eggs, sugar and oil until fluffy.

Step 2Sift together the flour, baking powder, baking soda and cinnamon in a large bowl. Add the dry ingredients to the egg mixture and stir well to blend.

Step 3Add the vanilla, beets and walnuts. Beat together 1 minute. Pour the batter into a 13x9-inch baking pan. Bake the cake at 350 degrees until a toothpick inserted in the middle comes out clean, 35 to 45 minutes.

Cream cheese frosting

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 to 3/4 cup whipping cream
  • 1 teaspoon almond extract
  • 1/2 cup powdered sugar

Step 1Blend together the cream cheese, whipping cream, almond extract and powdered sugar in a blender or mixer until fluffy. Spoon onto the cooled cake or serve separately to dollop the cake.

Each serving:
727 calories; 350 mg sodium; 116 mg cholesterol; 37 grams fat; 94 grams carbohydrates; 8 grams protein; 2.29 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Cassia's Vietnamese coffee pudding
Pete's bread pudding
Pear bourdaloue
Pear and prune oat streusel pie