There was a similar one on Nigel Slator last night (he used cooked beetroot and chocolate however this cake is really nice -and easy) but this is courtesy of the "All seasons Community Allotment and Garden Scheme"
Grease and line a 20 x 9 x7 cm loaf tin (However I find that it needs a bigger tin- the mix fills mine and when it rises it spills over)
8 oz Self raising flour
1/2 tsp bicarb of soda
level tsp baking powder
1/2 tsp ground cinnamon
180 ml sunflower oil
8oz muscavado sugar
3 eggs, seperated
5 oz raw beetroot -grated
3 oz sultanas
juice of lemon
3 oz mixed seeds
For the icing
8 tbsp icing sugar
a little lemon juice or elderflower cordial
Method
Sift flour, bicarb and baking powder and cinnamon
Beat the oil and sugar until well combined, then add egg yolks one at a time mixing well in between
Grate beetroot coarsely and fold into the egg mix then add lemon juice, sultanas and mixed seeds. Mix well.
Fold flour mix into the egg mix.
Beat egg whites until light and almost stiff. fold into the cake mix.
Pour into prepared tin and bake in a pre-heated oven (180 C /350 f/ gas 4) for 50-55 mins (recipe calls for covering the cake with foil after 30 mins but I've only just noticed that bit!)
Leave in the tin for 20 mins then turn onto a cooling rack.
When cool make the icing by mix in the juice into sifted icing sugar and drizzle over the cake.
Enjoy!!
Cheers - will give this a go next weekend!
I do a different variation of this if anyone is interested:
http://notjustgreenfingers.wordpress.com/2012/07/31/chocolate-beetroot-cake-and-more-of-the-old-fashioned-way/
That looks nice too!