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Beetroot cake

by City of Edinburgh Council

Makes 12 portions

 

Ingredients

  • 3 Free range eggs
  • 100g Soft brown sugar
  • 8ml Vegetable oil
  • 190g Wholemeal flour
  • 1tsp Baking powder
  • 2tsp Cocoa powder
  • 250g Beetroot, grated
  • 60g Raisins

Method

  1. Beat eggs, sugar and oil together
  2. Add all other ingredients, mix well
  3. Put into muffin tins
  4. Bake at 180C for 20-25 minutes

Tips and variations

  • You can replace the beetroot in this delicious recipe with other types of vegetable. Why not try it with courgettes or pumpkin.
  • Even children who don't like beetroot can't resist these gorgeous purple/red cakes.

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