No need for any artificial colours, as the beetroot naturally turns this cake a delightful red.
Definitely a cake for all occasions and a great recipe to save.
Preparation time 20 min
Cooking time20 min
Skill easy
Serves 8
Ingredients
3 raw beetroot (2 cups) peeled, grated
180ml neutral oil
90g dark brown sugar
100g caster sugar
2 large eggs
1 tsp red wine vinegar
1 tsp vanilla extract
130g flour
1 Tbsp cocoa powder
1½ tsp baking powder
⅛ tsp salt
Icing
225g cream cheese, room temperature
100g butter, room temperature
100g icing sugar
1 tsp vanilla extract
Pinch salt
Method
Preheat oven to 180°C
Line a 18cm×18cm tin with greaseproof paper
Place the grated beetroot into a medium sized mixing bowl.
If your beetroot is super juicy, lightly squeeze and discard the excess juice.
Add the oil and mix through with the beets.
Add the eggs and mix to combine.
Sift in the dry ingredients and gently mix through.
Pour the cake batter into the prepared tin and bake for 20 minutes or until a skewer comes out clean when inserted into the centre.
Cool completely before icing.
Icing
To make the icing, beat the cream cheese and butter together until no lumps are visible.
Sift in the icing sugar, add the vanilla and pinch of salt.
Beat well until the icing is velvety and smooth.
Spread over the top of the cooled cake and cut into desired pieces.
