Beets and Carrot Cake

Ingredients:

1 cup superfine sugar

1 cup corn or sunflower oil

3 large eggs, separated

2 tsp caramel extract

2 cups all-purpose flour

pinck of salt

2 tsp baking powder

1/2 cup grated raw beets

1/2 cup grated raw carrots

4 tbsp milk

Syrup

1/2 cup granulated sugar

1/2 cup water

scant 1/2 tsp caramel extract

Beat sugar, oil, and egg yolk, ad caramel extract

Sift dry ingredients and beat into sugar mixture.

Whisk egg whites until soft peaks form and fold into sugar mixture.

Add grated beets and carrots and milk and mix well.

Spoon mixture into a greased 9 inch loose bottoned spring form.

Bake in a pre-heated oven 350F for 25-30 minutes.

For syrup:

Boil sugar and water until sugar dissolves. Remove from heat , add caramel extract, and pour syrup over the cake as soon as it comes out of oven.