This recipe normally uses cocoa powder, which has been replaced by carob powder. Don’t be put off by the beetroot, as it makes a lovely moist squidgy cake which doesn’t need icing.
75g carob powder
180g plain flour
2 teaspoon baking powder
250g caster sugar
250g freshly cooked beetroot (not pickled!)
3 large eggs
200ml vegetable oil
1 teaspoon vanilla extract
Icing sugar for dusting.
Preheat oven to 180c/gas4
Sift carob, flour & baking powder in a bowl and set aside.
Purée the beetroot in a food processor. Add eggs, one at a time, then add vanilla and oil. Bend til smooth.
Make a well in centre of dry ingredients, add beetroot mixture and lightly mix.
Pour into muffin cases.
Bake for 30 mins or until top is firm when pressed.
Cool on wire rack and dust with icing sugar to serve.