Beets and Peaches Cake

In response to my friend Mindy's Facebook wall most to me, "I have a slew of friends that are begging for the beets and peaches cake recipe... can you post it on your blog?", I am posting this recipe on my blog!  I haven't made it recently, so there wont be photos, but I really should.  This recipe was to mimic a cake we had at a well-known eclectic Grand Rapids eatery.  


Beets and Peaches Cake


Ingredients: 
4 eggs (or egg substitute)
2 cups sugar
1 cup vegetable oil (or applesauce)
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
1 cup cubed beets (canned)
1 cup shredded carrots
1 cup diced dried peaches (or apricots)
optional: 1 cup chopped walnuts
1 can cream cheese frosting (or homemade from your favorite recipe)


Directions:
1. Heat oven to 350 degrees, grease and flour 9x13 baking pan, or two round cake pans
2. Beat eggs, sugar, and oil until light and fluffy
3. Sift together flour, baking powder, baking soda and cinnamon
4. Add egg mixture and flour mixture together then mix well
5. Add vanilla, beets, peaches, carrots, and walnuts, then beat for 1 minute on medium
6. Pour into pan, bake for 35 (cake pans) or 45 (baking pan) minutes, or until a toothpick comes out clean.
7. Let cool. Frost with cream cheese frosting. 


It sounds like a scary cake idea.  Don't worry!  The beets are not very noticeable.  They make the batter pink, but when it cooks up, the pink disappears.