Beet and carrot cake
Ingredients:
| ¾ cup | Oil |
| 1 ½ cup | Sugar |
| 3 | Egg yolks |
| 1 tsp | Vanilla essence |
| 3 tbsp | Hot water |
| 2 cups | All-purpose flour |
| 1 tbsp | Baking powder |
| ¼ tsp | Salt |
| 1 tsp | Cinnamon |
| 2 cups | Raw carrots, finely chopped |
| 1 cup | Raw beets, finely chopped |
| ½ cup | Walnuts, chopped |
| 3 | Egg whites |
Instructions:
- Preheat oven to 175°C (350°F).
- Grease a 20cm (8in) round baking pan.
- In a bowl, mix the oil, sugar, egg yolks, vanilla and water. Set aside.
- In another bowl, sift the dry infrédients, add to the first mixture, stirring.
- Add carrots, beets and walnuts. Mix well.
- Mix the egg whites until stiff, stir gently into the batter.
- Pour into pan and bake about 50 minutes.
- Cover with vanilla frosting, garnish with chocolate chips and cherries.
