Cakes are often made with apple, banana and pumpkin so why not beetroot? This cake is rich and moist and has the best colour all courtesy of the beetroot.
Cooking time was out by 10 minutes or so found the receipt very sweet I left the honey out ....... - 12 Jun 2016
Made this as muffins. The problem is that they are not red. The batter is purplish but when it is baked they are just plain old brown. The cakes were also flat on top. The appearance is very dissapointing, but they do taste quite good. It is a huge batch making about 30 medium size cupcakes. - 01 Apr 2011 (Review from Allrecipes UK & Ireland)
Note for chefs like me who must cook for beet haters: If your picky eaters know there are beets in the cake and eat the plain cake, they will be able to taste the beets. However, if they don't know there are beets in the recipe and with the frosting they will not be able to tell. The texture of the cake is lovely. I didn't have powdered sugar so didn't make the frosting and instead had my eaters frost their own cupcakes with the store bought cream cheese frosting. - 23 May 2009 (Review from Allrecipes USA and Canada)