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Beetroot or Banana or Carrot cake

Print Recipe

Beetroot or Banana or Carrot cake

Modified fromCookidoo Thermomix Carrot Cupcake
Author: YOKE MARDEWI, WILD SOURDOUGH

Equipment

  • 1 Lined cake tin 18/20cm round or square or a loaftin

Ingredients

  • 250 g Wild Sourdough Gluten Free Flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder level teaspoon
  • 1 tsp mixed spice optional
  • 1/2 tsp cinnamon optional
  • 180 ml sunflower oil or vegan butter
  • 225 g light muscovado sugar or raw sugar or lightbrown sugar
  • 2 – 3 free-range eggs (100g w no shell)
  • 200 g beetroot or carrot, grated (TM chop into 2-3cm cubes or ripe banana mashed (frozen is fine) for banana cake
  • 50 g juice of half a lemon or apple cider vinegar

Add ons

  • 150 g sultanas or currants or choc chips or walnuts or seeds or a mix of your choice

Instructions

  • TMfollow Cookido method or see below
  • Preheat your oven (fan forced) 180C
  • In a mixing bowl, whisk all the dry ingredients except add ons
  • Add all of the wet ingredients to the dry
  • Mix well for 8-10mins (this is important)
  • Stir your add-ons until well incorporated
  • Pour cake batter into your lined tin
  • Bake for 1hr 15mins or until inserted skewer comes out clean, check around 50mins if it’s looking too brown

TM method

  • Put all dry ingredients except add ons, 20s speed 5
  • Add all the wet ingredients
  • 5mins speed 4-5, scrape sides
  • 3 mins speed 4
  • Add the add ons and reverse 10-15s, speed 3. Stir well with spatula to ensure even distribution
  • Pour cake batter into your lined tin
  • Bake for 1hr 15mins or until inserted skewer comes out clean, check around 50mins if it’s looking too brown

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