honeyed beet cake

When I first met Eric he was one of those strange people that didn’t eat vegetables. He was more of a meat and potatoes, or a hamburger and fries guy that would very cautiously pick through his plate separating out any plant based bit and pushing it to the side. I seriously couldn’t believe it! What have I gotten myself into? I mean better or worse for sure but a non veggie eater…?! We both grew up in the bay area and we are lucky enough to have some of the most gorgeous produce around and yet he repeatedly turned his nose up at any veggie I threw his way…Until late one stormy night when I was so fed up that I threatened him with physical violence if he didn’t pick up his dang fork and shove whatever  I cooked down his throat whether he likes it or not!

Okay, maybe thats not exactly how it went…but I did have to resort to “hiding” extra vegetables in our meals every day like you would for some picky two year old!           

I am happy to report that after years of “gentle” nudging the hubby now eats a wide variety of fruits and vegetables without any threats and has grown to love them the way God intended! Hallelujah! He even ventures to the farmers market with me and happily carries my bags! What a guy!

This cake reminds me of that time in the beginning when I shredded squash in our meatloaf, spinach in our smoothies and kale in our pesto.  Thankfully I don’t have to hid our veggies anymore, but beet cake will be making a return to our table very soon!


1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick butter

1 cup sugar

4 eggs separated

1 teaspoon vanilla

3/4 cup milk

1 1/2 cups shredded raw beets

1 cup honey

Heat oven to 350* and butter 2 loaf pans. Set aside.

Cream the butter and sugar until fluffy. Add egg yolks, vanilla and milk and mix well. Gradually mix in the dry ingredients and finally the shredded beets.

In a separate bowl, beat the egg whites until stiff peaks are formed. Gently fold in the egg whites into the batter until incorporated.

Pour into the loaf pans and bake for around 40 minutes or until the center is set. Let cool, and when ready to serve, heat the honey up and pour evenly over the cakes.

adapted from crazy about cakes, by krystina castella