Happy Birthday Virgos!

It's the month of Virgos. In honor of one special Virgo (yes...they're all special...) I baked a Beet Cake. Sounds appetizing, doesn't it?!
If you're up for a messy, baking event, give it a try. It's super moist & tasty, plus pretty with shreds of burgundy beet throughout.

Beet Cake w/ Brown Sugar Glaze
3 egg yolks
1 1/2 cup sugar
1 cup vegetable oil
3 Tbsp hot water
1 cup shredded beets (peeled)
1/2 cup shredded carrots
1/2 cup chopped nuts (optional)
2 cups flour, sifted
2 tsp baking powder
1/2 tsp salt
3 egg whites
1 tsp cinnamon
1/2 tsp all spice

Preheat oven to 350. In a large bowl, beet together the egg yolks & sugar until thick and fluffy. In another bowl, combine the oil, vanilla, water, beets & carrots. In a third bowl combine the chopped nuts, flour, spices, baking powder & salt. Add the contents of the liquid bowl and the dry ingredient bowl alternately to the original egg yolk mixture. Mix gently but completely between each addition. In a small bowl, beat the egg whites until stiff and fold into the cake batter. Pour into a greased and floured or sprayed 9x13 or bundt pan. Bake for approx 45 min/until toothpick inserted in the centre comes out clean. Cool completely.
Glaze
1 cup icing sugar
1 Tbsp water
1/4 tsp vanilla
1/2 cup brown sugar
1 tsp water
Mix until you have created a barely pourable glaze. Add more water or sugar until you reached the desired consistency.