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Gluten-Free Beet Cake


2 cup nut butter (preferably other than peanut butter)
2 egg
1 cup honey
½ cup carrot puree
½ cup beet puree
1 tsp baking soda


  1. Preheat oven to 300 degrees
  2. Puree carrots and beets (separately) in food processor and set aside
  3. Mix nut butter, eggs, honey, carrot puree, beet puree, and baking soda.
  4. Pour batter into a baking dish.
  5. Bake for 15 min, after 15 min stick a knife or tooth pick in the center of the cake and if it comes out clean, they are finished. If not place back in the oven for 3-7 more minutes until the knife/toothpick comes out clean.

Peanut Butter Frosting:

  1. Whip together 1/2 cup of peanut butter, 2 Tbsp of honey, and 2 Tbsp of yogurt (adjust honey and yogurt amount depending on taste).
  2. After cake has cooled, spread frosting over the top of the cake.

Source >>, frosting created by Michele Ranieri