Beetroot and carrot cake

(Makes 1 large cake

250 ml sugar (200 g)
250 ml cooking oil
3 extra-large eggs, separated
10 ml caramel essence
500 ml Snowflake cake flour (280 g)
1 ml salt
10 ml baking powder
250 ml grated raw beetroot (125 g)
250 ml grated raw carrots (125 g)
60 ml milk

Beat sugar, oil and egg yolks. Add essence. Sift dry ingredients and beat into sugar mixture. Add grated beetroot, carrots and milk and mix lightly. Beat egg whites until soft and fold into sugar mixture. Spoon mixture into a 24 cm loose-bottomed ring tin. Bake in a preheated oven at 180 °C for about 40 minutes. Remove from oven, leave to cool in tin for a few minutes and turn out. When serving, dust with icing sugar.

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