Ingredients
- 250g self-raising flour
- 100g carrots, grated
- 100g sultanas
- 100g beetroot, grated
- 2 tsp baking powder
- 150g soft brown sugar
- 150ml oil
- 2 medium eggs, lightly beaten
Vendors
Tags
Desserts
Baking
CARROT AND BEETROOT CAKE
Method
- Preheat oven 160C
- Grease and line a 20cm cake tin (preferably one with removable bottom)
- Sift the flour and baking powder into a bowl and stir in the soft brown sugar
- Add the sultanas and grated vegetables
- Beat in the oil and eggs together and add to the bowl
- Combine with either a wooden spoon or an electric mixer
- Spoon mixture into prepared tin and bake for 1- 1 ΒΌ hours or until a skewer inserted in the centre comes out clean
- Cool in tin for 10 minutes and then turn out on to a wire rack to cool completely
Comments
This cake can be made with either carrot or beetroot or combine them so you get not only a fantastic flavoured cake but a fabulous looking one also.
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