Beet and Ginger Cake with Cream Cheese Frosting

Beet and Ginger Cake with Cream Cheese Frosting

I crimped this recipe for Beet and Ginger Cake with Cream Cheese Frosting from David Lebovitz á la Yotam Ottolenghi. How could I resist with both their endorsements?

The cake came together really easily. The hardest part is grating the beets. Keep in mind when purchasing beets you need nine ounces of grated beet so you will need buy extra.

The first store I went to did not have Fruit Fresh, or ascorbic acid. Ascorbic acid is the chemical name for vitamin C. They recommended citric acid instead, but citric lowers the pH of foods and beverages, which helps to prevent growth of bacteria and microbes. Ascorbic acid does a better job of preserving the natural color of foods that tend to brown when cut.



With the asorbic acid the cake had a bright gorgeous color.




The cake easily came out of the pan with the use of parchment paper. As Lebovitz mentions it might need less time than the recommended 50-55 minutes. Mine was ready in 35 minutes.
Without the icing you can see all the attractive bits of beet swirled in.


However the cream cheese icing added a delicious sweet and sour element to the cake. It has the texture of carrot cake. The cake was easy and not too sweet. It counts as a vegetable, right?



Get this Yotam Ottolenghi recipe from David Lebovitz here.

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Beet and Ginger Cake with Cream Cheese Icing
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