CARROT AND BEETROOT CAKE

This cake can be made with either carrot or beetroot or as I have done here combined them so I get not only a fantastic flavoured cake but a fabulous looking one also.

Serves 6-8

250g self-raising flour

2 tsp baking powder

150g soft brown sugar

100g sultanas

100g carrots, grated

100g beetroot, grated

150ml vegetable or sunflower oil

2 medium eggs, lightly beaten

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 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.