Happy Birthday Chocolate Beet Cake

I’ve read about chocolate beet cake for months now.  Luckily I had an excuse to try it since it was my bestie’s birthday today.  I got this recipe from Green Smoothie Girl, but there are lots of other recipes out there too.

Chocolate Beet Cake (original recipe from Green Smoothie Girl)

  • 3 eggs
  •  1 ½ cups Sugar
  •  ¾ cup oil
  •  1 tsp. vanilla
  •  1 3/4 cups steamed beets (about 2 medium-large beets, peeled and chopped)
  •  4 Tbsp. cocoa
  •  2 cups whole-wheat flour
  •  1 ½ tsp. baking soda
  •  ½ tsp sea salt

(The night before, I boiled my beets for about an hour, then wrapped them in tin foil and left them on the counter overnight.  In the morning, I peeled the skins off and chopped them up.)

Puree beets in blender or food processorThen add eggs, sugar, oil, and vanilla.  Add chocolate and other ingredients.  The batter is very thick, but don’t worry, it turns out fine.  Mine looked like this. Bake in 9”x13” oiled pan at 350 degrees for 30 minutes.


Yeah…I had a little accident when the frosting exploded out of the tubing bag, but it says “Merce is heart to beet.”  Get it??  Muuuuaaaahahahaha.  I am so hilarious.

Consensus:  It’s moist and the texture is great, but it does have a little beet-ish aftertaste. Overall not too bad.  The kids didn’t get a taste yet, but I’m sure they’ll gobble it up.

Happy Birthday Bestie!



Weekend Breakfast – Carrot Pancakes

Guys, these are seriously amazing.  To me, they taste better than regular pancakes.  They are fluffy and sweet with the perfect texture.  yum yum.  I might have to eat them for lunch too.

The Wild One helped me make them

while Tornado looked on. 

I love making stuff with hidden veggies (Beet waffles are yummy too).

Carrot Pancakes (original recipe from Weelicious)

  • 1 1/4 Cup Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Tsp Salt
  • 1/4 Cup Walnuts, chopped
  • 3 Tbsp Brown Sugar
  • 3/4 Cup Buttermilk
  • 1 Tbsp Canola or Vegetable Oil
  • 1 Tsp Vanilla Extract
  • 2 Large Eggs, whisked
  • 1 1/2 Cups Carrots, shredded fine (about 3 small carrots)
  • Butter or Oil for cooking

1. Place the first 5 ingredients in a bowl and stir to combine.
2. In another bowl, place sugar, buttermilk, oil, vanilla, carrot and eggs and mix.
3. Add the dry ingredients to the wet and mix.
4. Heat a large skillet over medium heat and lightly coat with butter or oil.
5. Spoon about 1/4 cup of batter onto the skillet and cook for 2 minutes on each side or until golden.
6. Serve with honey or maple syrup.


Me:  Sooooooo good.

The Wild One: had 3.5 for breakfast

Tornado:  He is not huge on pancakes, so he ate about half of one.

Little Buddy we are babysitting: scarfed down THREE for a snack.  They are that good.

Just in time for a yummy Sunday breakfast or brunch.  Have a wonderful weekend!

Hidden Veggies – Beet Waffles

Another superfood coming your way:  Beets

The NY Times put out an article a while back about The 11 Best Foods you Aren’t Eating, and guess what #1 is?  BEETS.  I tried raw beets in a smoothie one time with coconut milk, carrots, and strawberries and it was not on my list of top 100 foods I’d like to eat.  But the other night we had dinner with a woman from Australia, and she served us roasted vegetables, and there were beets in there.  And I gobbled em up.

So when I came across this recipe for beet pancakes, I thought I’d give it a whirl.  I’ve made banana pancakes, and pumpkin pancakes…why not beets??  It was really quite delicious, with just a hint of beet flavor.  They are not as bright pink as Amy’s but I used whole wheat flour, so maybe that’s why.

Here’s how you do it.

The night before you want to make these for breakfast, take 2 to 4 beets

Pop them in the oven on 375 and bake for about an hour or until a fork goes through easily.

Then wrap them in tin aluminum foil and leave them out.  This makes it easy to pull the skins off later.

In the morning, unwrap them, peel off the skin, cut the beets into quarters, and mix them up in a food processor or blender.  You might have to add a bit of water to get it to mix easier.  Then add them to your favorite waffle or pancake recipe.  Easy peasy!

Look at that pink batter!!

Here’s my whole wheat waffle recipe:

  • 1 cup whole wheat flour
  • 1 TBS sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 egg
  • 2 TBS butter, melted

mmmmmm…Looks tasty, right?

That wasn’t enough beet love for ya?

Here’s a very informational video about all the wonderful things about beets, and some ideas of how to cook them and serve them.  I’m going to have to use them more when it’s beet season again.