Recipe courtesy Bill Jones, Deerholme Farm
Beets add a deep depth of colour to the cake along with an earthy sweetness. You could add a cream cheese icing to the cake, you could also glaze it with your favourites jam, we have used marmalade, apple butter and quince jelly with excellent results.
1 large beet, scrubbed
1 cup packed brown sugar
3/4 cup vegetable oil
2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp five spice powder
1 tsp vanilla
1 tsp salt
1 cup raisins
2 cups grated carrots
1 tsp cinnamon powder
Preheat oven to 350 F / 180 C
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
Place beet on a baking tray and place in the oven. Bake for 30 minutes or until tender. Remove from oven and cool. Shred beet with a grater and set aside until needed.
In a mixer with a paddle attachment, combine the sugar and oil. Add the eggs one at a time and beat well. In a small bowl, combine the flour, baking powder, salt and five spice and cinnamon powder. Fold into the batter, 1/3 at a time. When smooth, fold in the grated carrots, beets and raisins.Pour into the floured cake pan and place on a baking tray.
Place in the hot oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.