Beetroot & Carrot Cake

Serves 12

3 eggs
300g (375ml) sugar
175ml sunflower oil
5ml vanilla essence
60ml hot water
240g (500 ml) cake flour
15ml baking powder
1ml salt
5ml ground cinnamon
1/2ml ground nutmeg
200g (500 ml) finely grated carrot
100g (250ml) finely grated beetroot
50g (125ml) coarsely chopped pecan nuts or walnuts (although any nuts will do)


1. Preheat the oven to 180°.
2. Generously grease two baking pans.
3. Separate the eggs. Place the yolks into a large mixing bowl or a food processor.
4. Add the sugar, oil, vanilla essence and hot water. Beat or process until just combined. 
5. Add the flour, baking powder, salt and spices. Beat or process until smooth. Add the carrot, beetroot and nuts and mix until just combined.
6. Beat the egg whites until stiff. Fold into the batter until evenly combined.
7. Pour into the prepared tins and bake for 40-45 minutes, until the cake is golden brown and firm and a cake tester comes out clean.
8. Allow the cake to cool for at least 10 minutes. Remove carefully and place on a plate.

Enjoy! :)