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Orange-Beet Cake

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“In the same family as carrot cake, this version is lower in calories and fat, but still flavorful and moist. See who guesses the secret ingredient! This cake improves in flavor 2-3 days after baking.”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Bring raisins and orange juice to a boil in a non-reactive sauce pan, reduce heat and simmer 5 minutes, strain, retaining liguid, set aside raisins and return liquid to sauce pan simmer and reduce to about 3 TBLS (about 7 mins).
  3. Grease a 9" springform pan, line with parchment, grease and dust with flour.
  4. Stir together dry ingredients except sugars, set aside.
  5. Whisk the yolks slightly then whisk in oil 1 TBLS at a time, continuing till yolks are emulsified. Stir in zest, brown sugar, beets and raisins; fold in flour mixture.
  6. In a seperate bowl beat whites until soft peaks form, sprinke in white sugar a little and then beat for 1 minute more.
  7. Stir 1/4 whites into the cake batter to lighten, then fold in the the rest of the whites, pour into springform pan and level.
  8. Bake just until a knife inserted in center comes out clean, 45-55 minutes.
  9. Cool for 10 minutes; carefully remove cake from pan and place on serving plate, reheat orange juice then brush over the top of the warm cake.
  10. Store in an airtight container.

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