I am really not keen on beetroot, but it keeps appearing in the veg box, along with cabbage… So I’m always on the lookout for different things to do with it. I thought I’d give cake a whirl this time in an attempt to disguise it a bit more.
This recipe is based on one from the Riverford website
250g self-raising flour
2 tsp baking powder
150g soft brown sugar
200g beetroot, peeled and grated (or use carrots instead)
150ml vegetable or sunflower oil
2 medium sized eggs, beaten
1 tsp ground mixed spice
Mix together the flour, baking powder, spices and soft brown sugar and add the sultanas and grated beetroot. Mix in the oil and eggs. Combine well. Pour into a prepared tin (I use a loaf tin) and bake for 1-1¼ hours. Cool and top with cream cheese frosting if you want. Scoff. Revel in the fact that you’ve eaten beetroot and not even know in. Genius.