Photograph of beetrootBeetroot and Walnut Cake

Recipe courtesy of Gill Orde in Catering at Harestanes Countryside Visitor Centre (Serves 6-8)


3 eggs
100g sugar
80ml vegetable oil
190g wholemeal flour
1 tsp cinnamon
1 tsp baking powder
125g  grated beetroot
125g grated carrots
60g walnuts, chopped


  • Line an 18cm cake tin with baking parchment.
  • Preheat oven to 180C/Gas Mark 4.
  • Beat together the eggs, sugar and oil until pale and fluffy.
  • Thoroughly fold in the rest of the ingredients.
  • Spoon the mixture into the cake tin and bake for 75 minutes.
  • Test with a skewer and if it is not cooked through allow 5 to 10 more minutes.
  • Turn out and cool on a wire rack.