Beetroot Cake


  • 250g self-raising flour
  • 2 tsp baking powder
  • 150g soft brown sugar
  • 100g sultanas
  • 200g beetroot, grated
  • 150ml vegetable or sunflower oil
  • 2 medium eggs, lightly beaten


Prep time: 20 min

Cooking time: 1h 30 min

  • Preheat oven to 160°C/Gas 3.
  • Sift the flour and baking powder into a bowl and stir in the soft brown sugar. Add the sultanas and grated beetroot.
  • Beat the oil and eggs together and add to the bowl. Combine with either a wooden spoon or an electric mixer.
  • Spoon the mixture into a greased and lined 20cm cake tin and bake in the oven for 1-1¼ hours, until a skewer inserted in the centre comes out clean.
  • Cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.

Tip: You could use carrot instead of beetroot or use a mixture of both, or add 50g cocoa powder to make it a chocolate beetroot cake.