Beet Cake–something else to eat with goat cheese frosting

This is a great way to use up some extra beets. I halved the recipe and baked it in a 9-inch round pan. I frosted it with the goat cheese frosting, and topped with chopped, toasted pecans.

Beet Cake

4 eggs

2 cups sugar

1 cup vegetable oil

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

2 teaspoons vanilla

3 cups shredded fresh beet

Preheat the oven to 350 and grease a 13X9 inch pan. Beat eggs, vanilla, oil, and sugar together until fluffy. In a separate bowl, sift flower, baking soda, baking powder, and cinnamon. Combine the two mixtures and stir in the beets. Bake for 45 minutes, or until a toothpick can be inserted into the center and come out clean.