Our best recipe for Beetroot - Beetroot, Ginger & Olive Oil Cake

Got a sweet tooth? Want to make the most of your beetroot? Or planning a picnic-friendly dessert for the weekend? We’ve got you covered. Our amazing guest Oddbox chef Georgia (@georgia_levy_) has the best recipe for beetroot, with this deliciously moist olive oil cake.

Prep time: 10 minutes

Cook time: 60 minutes

Total time: 70 minutes

Servings: 8


200 g Light muscovado sugar

175 ml Olive oil

3 Eggs

50 g Ginger (grated)

250 g Beetroots (grated)

225 g Self raising flour

½ tsp Salt

½ tsp Bicarbonate of soda 

a pinch of Orange zest

½ tsp Ground cardamom seeds 

1 tsp Ground ginger

1 tsp Ground cinnamon

100 g Raisins

For the icing

50 g Butter / Vegan butter

100 g Icing sugar

180 g Cream cheese / Vegan cream cheese

a pinch of Orange zest


  1. Preheat oven to 170C/150C fan/gas mark 3. Grease a 2lb ( or 5x9 inch) loaf tin with plenty of olive oil. Line the base of the tin with greaseproof paper, and also lay a long strip lengthwise down the middle, leaving about 4cm hanging over the side (this will help you lift the cake out the tin.)
  2. Whisk together the sugar, oil and eggs in a large bowl until you have a smooth mixture.
  3. Fold in the remaining ingredients and until just combined. Pour the mix into the prepared tin, and place in the oven for 60-70 minutes or until an inserted skewer comes out clean.
  4. Leave to cool in the tin for 15 minutes, then run a knife around the edges of the tin to loosen and remove the cake. Take the cake out of the tin and leave to cool completely on a wire rack. 
  5. To make the icing, use an electric whisk to cream the butter and icing sugar. Add the cream cheese in two batches, then fold in the orange zest. Use a palette or butter knife to smooth the icing over the cooled cake. Slice and enjoy!
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