Sara Blackmore's Beetroot Cake

Cooking time
Serves8-10 people

Sara is the wife of our Devon-based beetroot farmer. Her husband, Cyril, wrote to us raving about this recipe. He says it will convert those who aren't quite sure about beetroot. Sara inherited this recipe from her mother. She says, "I sometimes add some cocoa powder or chocolate to the cake ingredients to make chocolate beetroot cake even nicer!!! I don't usually bother with the icing it's nice just as it is."

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layout 1 comment


  • 350g cooked beetroot, grated
  • 450g self-raising white flour
  • 1 tsp ground nutmeg
  • 1 tsp mixed spice
  • 275g light brown sugar
  • 125g walnuts, chopped
  • 2 ripe bananas, mashed
  • 4 medium eggs
  • 300ml sunflower or rapeseed oil
  • 225g half fat cream cheese
  • 85g icing sugar
  • 2 tsp lemon juice
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1. Preheat oven to 180C.
2. Sift flour and spices. Stir in sugar, nuts, beetroot and bananas. Make a well in the centre add eggs and oil and beat till incorporated. Put into an 8in deep sided round cake tin and bake for 1 hour 30mins, or until a skewer inserted in the centre comes out clean - check after an hour and go from there.
3. To make icing: Beat together the cheese sugar and lemon juice till smooth. Decorate the cake and enjoy!
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Really easy and quick to make. Tastes absolutely amazing! And not only because I made it :)