• 1 cup grated peeled uncooked beets (about 2 medium)
• 2 teaspoons lemon juice
• 4 large eggs
• 1 1/4 cups butter, melted
• 1/2 cup whole milk
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt

Frosting:

• 3 oz. cream cheese, softened
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 3 3/4 cups confectioners’ sugar
• dash salt
• chopped walnuts, optional

In a small bowl, toss beets with lemon juice; set aside.  In a bowl, beat the eggs, butter, milk, honey and vanilla.  Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended.  Stir in beet mixture.

Pour into a greased 9″ x 13″ baking dish.  Bake at 350 degrees until a toothpick inserted in the center comes out clean, 35-40 minutes.  Cool on a wire rack.

For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth.  Beat in confectioners’ sugar and salt.  Spread over cooled cake.  If desired, sprinkle with nuts.

(Peggy Van Arsdale, Crosswicks, NJ)