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The Healthy Beetroot Carrot Cake

Sounds really healthy?

What if I tell you it was high on taste as well? Well you may not agree especially when it has beetroot & carrot!
Deep, earthy flavour and whole lot of crunch, but what I love most about beetroot is the incredible colour that can transform anything shocking pink The overwhelmingly vibrant hue makes it one of the most bossy vegetables that can completely take over your dish. But that's when you need to know how to maintain that balance!
With strong health credentials to its advantage, beetroot helps in detoxifying, is low in fat & calories, helps lower blood pressure and it a great source of fiber and minerals like iron, potassium and manganese which are essential for good health.



                                                                
Carrots on the other hand are another root vegetable which have a beautiful orange color and full of a host of impressive health benefits - rich in Vitamin A, beautiful skin, cancer-prevention and anti-aging.


 Image Source : Google Images

So this particular recipe is inspired by my toddler's love for pink. And my intention to serve her healthy food that does not compromise on taste. So here it goes:
Ingredients:

 Wheat Flour: 1.5(one and a half) measuring cup
Oats Flour: 1/2 measuring cup
Canola Oil/Unsalted Butter: 1 measuring cup
Eggs: 4
Baking Powder: 1.5(one and a half) tsp
Milk: 1/2 cup
Sugar: 1 cup (powdered)
Carrot:1 (thinly grated)
Beetroot: 1 (medium sized, thinly grated)

Procedure:

1. Mix the dry ingredients together - Wheat Flour, Oats Flour & Baking Powder.
2. Mix the Oil & Sugar well till it forms a thick sauce like consistency.
3. Beat the eggs till they are fluffy.
4. Mix all ingredients together one by one and make sure you are folding the batter only on one side.
5. Add milk to make the batter smoother.
6. Finally add grated beetroot & carrot into the mixture and keep folding till you get a beautiful pink batter.


7. Pre-heat the oven for 2 minutes,
8. Grease the baking dish with oil (you may also use butter paper) and pour the batter over the dish.
9. Bake the cake for 40 - 45 minutes at 180 degrees (I use the convection mode in my LG Microwave Oven)
10. Leave it to stand for 5 minutes, then turn out on a plate.

The cake is ready. You can let is cool down or serve it warm.

My toddler definitely didn't wait for it to cool down & we enjoyed it with a warm cuppa coffee!

Try the recipe & let me know how it turned out!




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