Fruit & Nut Beetroot Cake

And why not? “But it’s… it’s… it’s BEETROOT!  Aghhhhh!”  I hear you scream.  Yes, I know, you’re recalling those vinegar-ridden salads of the 70’s and haven’t been able to look at beetroot since.  But honestly, this is one of the most underrated vegetables.  With a rich, sweet flavour, it can be used for a whole variety of recipes..

Fruit & Nut Beetroot Cake
Fruit & Nut Beetroot Cake

“But cakes?”  Yes, even cakes.  You can have carrot cake, you can have courgette cake, why can’t you have a beetroot cake?  The beetroot adds a great earthy sweetness, and keeps the cake incredibly moist

This is the first of 2 beetroot cake recipes which are both terrific but quite different.  The first is more of a beetroot ‘fruit and nut’ cake, and perhaps the most surprising thing is that once cooked, the only thing that’s purple are your fingers from grating raw beetroot, and the cake’s gone a wonderful rich golden brown

Cooking & Prep Time: 90 mins


  • 150g fresh raw Beetroot (1 beetroot, approx tennis ball size)
  • 225g Self-Raising Flour
  • ½ tsp Bicarbonate of Soda
  • 1 tsp Baking Powder
  • ½ tsp ground Cinnamon
  • 180ml Vegetable Oil (e.g., rapeseed)
  • 100g Soft Brown Sugar
  • 125g Golden Granulated Castor Sugar
  • 3 Eggs (yolks & whites separated)
  • 2 tbsp Lemon Juice
  • 75g Raisins
  • 50g Pecan Nuts, chopped
  • 50g Sunflower Seeds


  • Under a running tap, peel the beetroot and pat dry on kitchen paper
  • Carefully grate the beetroot onto a chopping board or plate (ideally one which won’t stain!)
  • Sift the flour, baking powder, bicarb & cinnamon into a large bowl
  • In a food processor, cream together the oil and sugar until smooth, then add the egg yolks and beat again
  • Gradually add the flour mixture and lemon juice.  Continue to beat until smooth and pour into a mixing bowl
  • Stir in the beetroot, raisins, nuts & seeds and mix well
  • In a separate bowl, whisk the egg whites until soft peaks form, then carefully fold this into the beetroot mixture
  • Pour into a greased or lined 2lb loaf tin and bake in the oven, 170ºC, for approx 50 minutes.  Turn half way through. Check with a skewer or knife blade – if it comes out clean then the cake is cooked.
  • Allow to cool for 10-20 minutes before carefully knocking out of the tin.  Leave to cool on a rack
  • Slice and serve!


Just in the oven
Just in the oven & rising already
Knocked out and ready to slice
Knocked out and ready to slice
Good enough to eat - who needs carrots?
Good enough to eat - who needs carrots?
Fruit & Nut Beetroot Cake
Fruit & Nut Beetroot Cake

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