Its been a busy afternoon in cheesecake runner invention kitchen.
I took a carrot cake recipe I had baked for coffee with friends after park run and added beetroot nuts, seeds and sultanas to make this delicious cake. Its got a touch of ginger and cinnamon which goes well with the earthiness of the beetroot. I'm resisting a second slice ... just!
This cake is packed full of nutrients from the veg, nuts seeds and fruit. It’s made with rapeseed oil rather than butter, rich muscovado sugar and wholemeal self raising flour so you don’t have to jump on the naughty step for scoffing a slice!
Here's how to make it.
Preheat the oven to 180C/Fan 150C. Line a 30 x 23 cm traybake or baking tin with baking parchment.
Peel and grate 1 medium beetroot and 2 medium carrots to make up about 300g of grated veg.
Then measure out into a mixing bowl 275g wholemeal self raising flour, 350g light muscovado sugar, 2 tsp baking powder, 50g chopped walnuts (you might want to chop them a bit finer, it depends on how much crunch you like in your cake), 25g seeds (I used sunflower you could add more for extra crunch), 75g sultanas, 3 tsp ground cinnamon, 2 tsp ground ginger, 300ml rapeseed oil and 1 tsp vanilla extract. Spoon in the grated veg and give everything a good mix. Then beat in 4 eggs one at a time, making sure each is beaten in thoroughly before adding the next.
Pour the cake mix into the prepared tin and bake for 50 – 60 minutes until the cake is risen and golden, and no longer pink from the beetroot!
Allow the cake to cool in the tin for 10 minutes. Then turn out onto a board and brush with honey. Allow the cake to cool, then cut into either slices or squares.