Ingredients:

FOR THE BASE:

• 2-3 medium beetroot raw, peeled and grated 
• 180ml vegetable oil 
• 90g dark brown soft sugar 
• 100g granulated sugar 
• 2 large eggs 
• 150g self-raising flour 
• 1 tsp cinnamon 
• 1.5 tsp baking powder 
• Pinch of salt 

VANILLA FROSTING:

• 200g tub of cream cheese 
• 120g unsalted butter 
• 100g icing sugar 
• 1 tbsp double cream 
• 1 vanilla pod 
• Pinch salt

Method

1. Preheat oven to 180°C / Gas 5. 

2. Peel and grate the beetroot and squeeze to remove excess liquid. 

3. Whisk the oil with both sugars for a few minutes, beat in the eggs one at a time. 

4. Mix the dry ingredients and add to the wet and the grated beets. 

5. Pour the batter into a lined tray and cook for 30 – 35 minutes; allow to cool. 

6. Whisk the cream cheese and butter together until smooth. 

7. Add the sugar, cream, vanilla and salt, and whisk for 4 – 5 minutes until smooth. Spread over the cooled cake and refrigerate for 2 to 3 hours. Allow to stand at room temp for 15 minutes before serving.