Beetroot Cake Recipe

• 3 Eggs (separated)
• 150 g(5 oz.) Raw Beetroot, (peeled and coarsely grated)
• 150 g(5 oz.) Carrot (coarsely grated)
• 100 g (4 oz.) Mixed Nuts (chopped)
• 250 g (9 oz.) Plain Flour (all-purpose)
• 1 tbsp (15 ml) Baking Powder
• 1 tsp (5 ml) Ground Cinnamon
• 1 cup (236 ml) Oil
• 300 g (11oz.) Caster Sugar
• Salt to taste
• Sugar (as required)

• Take a bowl and put cinnamon, flour, baking powder, and salt.
• Mix it well.
• Add oil, sugar into the mixture and beat it.
• Add beetroot, carrots, nuts, eggs yolks and mix it.
• Beat the egg whites until stiff.
• Fold the beaten egg whites into the mixture using a metal spoon.
• Pour the mixture into cake pan.
• Bake it in a preheated oven at 180°C for 1 hour until springy to the touch.