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Healthy Carrot And Beetroot Cake

Published Sunday, 17 August, 2014 by Beth Bradshaw

A great treat if you are craving cake, but are on a diet!



  • 2 carrots, coarsely grated
  • 2 small raw beetroots, coarsely grated
  • 100ml sunflower oil
  • 100g dark brown sugar
  • 100g self raising white flour
  • 100g self raising wholemeal flour
  • 50g sultanas (optional)
  • zest of 1 orange
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp baking powder


1) grease and line a loaf tin or a round sandwich tin - whichever you prefer and preheat your oven to 190c.

2) whisk the eggs in bowl for 5 minutes, then add the oil and sugar and whisk further until fully combined. Gently fold in both the flours, followed by the carrot, beetroot, sultanas, zest, baking powder and spices.

3) pour into your greased tin and level out, then place in the oven for 30 minutes. Don't be tempted to keep opening the oven to see if its done - keep the door shut! Test your cake with a wooden skewer to see if its cooked - if it comes out clean, its cooked. If not, put it back in for 5 minutes and check again. Repeat if nessaccary

4) dust with icing sugar and serve!.


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  • Thanks Jazzy, for sharing the awesome post! Looks SO good!