Using Beetroot in Cakes: Moisture Without Beet Flavor

Beetroot works beautifully in cakes similar to how carrots function in carrot cake, but with more sophistication. The key is to finely grate raw beetroot and gently squeeze out excess moisture before folding it into the batter - this prevents the cake from becoming too wet while still retaining the vegetable's natural moisture and subtle earthy sweetness. When balanced with warming spices like ginger, cinnamon, cardamom and cloves, the beetroot doesn't taste 'beet-y' at all. Instead, it creates incredible moisture and a distinctive sticky-toffee-pudding quality, plus a beautiful deep burgundy-brown color. The natural sugars in beetroot caramelize during baking, adding depth without heaviness. About 2 cups of grated beetroot works perfectly for an 8-inch two-layer cake, providing that coveted dense, moist texture that Paul Hollywood praised.