Did you know?
Beetroot is available in several colour varieties. Look out for the pink and white striped chioggia for a striking salad addition.
Beetroot and Carrot Cake
Desserts
Food
Dairy-free
Vegan
Vegetarian
This healthier cake from Diabetes UK is a great one for your autumn/ winter café menu. The pineapple adds sweetness and zing.
10 Servings
Ingredients
200g plain wholemeal flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
100g raw grated beetroot
100g grated carrot, squeezed dry
4 eggs
100g caster sugar
435g can pineapple crush in juice
1 tbsp icing sugar
Method
- Preheat oven to 150C. Oil and line a 20cm loose-bottomed cake tin.
- Sift the flour, baking powder, bicarbonate and cinnamon into a large bowl. Add the beetroot, half the carrot, and mix evenly. Put 2 egg whites into a bowl and whisk until soft peaks form. Put the remaining yolks and whole eggs in a bowl with the caster sugar and beat with an electric whisk for 4-5 mins until pale and thick.
- Drain the pineapple juice into a pan. Chop the pineapple and add it with the egg whites and whisked eggs to the flour mix and lightly fold until evenly mixed. Spoon into the cake tin. Scatter over the rest of the carrot and dust with the icing sugar.
- Bake for 75 mins, then cover with foil and bake for a further 15 mins or until a skewer in the centre comes out clean. Turn out onto a wire rack and cool.
- Simmer the pineapple juice for 5-6 mins until syrupy. Drizzle over the warm cake and leave to cool.
