250g self-raising flour
100g carrots, grated
100g beetroot, grated
2 tsp baking powder
150g soft brown sugar
2 medium eggs, lightly beaten
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 ¼ 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.
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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