• 200g plain flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • ¾ teaspoon ground cinnamon
  • A big pinch of salt
  • 50g soft dark brown sugar
  • 125g light muscovado sugar
  • 3 free range medium eggs
  • ½ teaspoon vanilla extract
  • 300ml sunflower (or grapeseed oil)
  • 3 raw medium beetroot (approx. 250g), grated
  • 1 orange, zest only
  • 50g unsalted butter, softened at room temperature
  • 100g icing sugar, sifted
  • 125g full fat cream cheese


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line a 900g (2lb) loaf tin.

  2. 2

    Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a large bowl. Add the sugars.

  3. 3

    In another bowl beat together the eggs, vanilla extract and oil and pour onto the dried ingredients. Add the grated beetroot and half the orange zest.

  4. 4

    Pour the batter into the prepared loaf tin and bake on a shelf toward the bottom of the oven for 30 minutes. Turn the oven down to 170°C, fan 150°C, gas mark 3 and bake for another 25-30 minutes, or until an inserted skewer comes out clean.

  5. 5

    Leave in the tin to cool for 15 minutes before turning out onto a wire rack to cool.

  6. 6

    For the frosting, beat together the butter, cream cheese and the icing sugar with the remaining orange zest. Spread over the top of the cake. Enjoy!

  7. 7

    *All information included in this recipe has been provided by Produce World.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 40.0g 57%
  • Saturates 9.4g 47%
  • Sugars 29.0g 32%
  • Salt 0.8g 13%

% of the Reference Intakes

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