Carrot and beetroot cake

This cake can be made with either carrot or beetroot or, as I have done here, a combination of the pair so I get not only a fantastic-flavoured cake but a fabulous-looking one also.

Photo by Craig Baxter.
Photo by Craig Baxter.
Carrot and beetroot cake
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


Preheat oven to 160degC. Grease and line a 20cm cake tin (preferably one with a 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 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 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.

• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.


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