Beetroot Cake

I haven't made this before but I do like beetroot so I thought it was well worth a go. Not only so I love the taste of the stuff but with the amazing colour and that root veg crunch what's not to love!

Ingredients
150 fresh Beetroot

150g Carrot

300g Sugar

250g Flour

230ml Vegetable oil

1 tsp Cinnamon

100g Mixed nuts

3 eggs

1 tbsp Baking powder

Some salt to taste

Sieve the flour, cinnamon, salt and baking powder together. Combine the oil and sugar and add to the flour.

Beat that together. Now chop the mixed nuts, separate the eggs (keeping both parts) and grate the carrot and beetroot. Preheat your oven to 180degC.

Add the grated veg, the egg yolks and the nuts to the mix...

and stir all that together well.

Pre grease and line 2 cake tins. Whisk the egg whites to stiff peaks and add them, folding them in with a metal spoon. Pour the mixture into the cake tins and they go in at 180degC for about 45-50 mins. If I'd had a deeper tin to hand then I'd have put them in that for more like an hour. Until they're springy to touch anyway.

Once done take them out and cool them on a wire rack.

I deliberately made a cake without any topping or decoration and just simply sprinkled some caster sugar over the top. Beetroot cake quite often has a chocolate element somewhere in the recipe but I really wanted the colour of the beetroot and its flavour to show through in the finished cake.

I was pretty pleased with it! Not as pink as I was hoping but you can clearly see the carrot and beetroot in there and it did taste great.

Anything that red must be good for you!