Beetroot Cake with Vanilla Frosting

Step 1

Preheat the oven to 350°F (180°C) and line a 9×9-inch (23×23 cm) pan with parchment paper.

Step 2

Peel and grate the beets finely, and squeeze them lightly to remove the excess of juice. Set aside.

Step 3

Whisk the oil with muscovado- and both sugar a few minutes in a bowl. Beat in eggs, one at a time.

Step 4

Mix together the dry ingredients and stir them into the wet mixture along with the grated beets.

Step 5

Pour the batter into the prepared pan, and bake for about 25-30 minutes or until a toothpick inserted in its center comes out clean. Let cool completely.

Step 6

Meanwhile, prepare the vanilla frosting. Using a handled or stand mixer with a paddle attachment, beat the cream cheese and butter together on medium speed until no lumps remain, about 3 minutes.

Step 7

Add confectioner’s sugar, 1 Tablespoon heavy cream, vanilla seeds and salt, with the mixer running on low. Increase to high speed and beat for 3 minutes until very smooth.

Step 8

Spread the vanilla frosting over the cooled cake using a large spatula. Place in the refrigerator for 3 hours to cool completely. Remove 15 minutes before serving.