Beetroot Cake

250g (450ml) cake flour,
12,5ml baking powder
5ml cinnamon
1ml salt
250ml cooking oil
315g (375ml) caster sugar
3 eggs
150g (250ml) peeled, coarsely grated uncooked beetroot
150g (250ml) peeled, coarsely grated uncooked carrots
100g (250ml) chopped peacan or walnuts
icing sugar (optional)

Preheat the oven to 180ºC. Grease a 2.5 litre kugelhupf mould or deep tube pan.
-Sift flour, baking powder, cinnamon and salt together,
-Beat the cooking oil and caster sugar until mixed,
-Seperate the eggs. Add the beetroot, carrots, nuts and egg yolks to the oil mixture and beat until mixed.
-Add sifted ingredients and mix,
-Whisk egg whites till stiff but not dry, fold lightly into batter, spoon batter into pan.
-Bake for about one hour
- Sift icing sugar over