Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line a 900g (2lb) loaf tin.
Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a large bowl. Add the sugars.
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.
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.
Leave in the tin to cool for 15 minutes before turning out onto a wire rack to cool.
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!
*All information included in this recipe has been provided by Produce World.