Velvet cake

This recipe can be cooked with different options of vegetables, flour and cream. In any case, it turns out very tasty.
So,the ingredients for beetoption are:

1 cup (240 ml approximately) of neutral vegetable oil (not olive oil, I used rice).
2 cup of raw brown sugar can also work. I think you can slightly reduce the amount.
4 eggs
1 cup of whole grain flour
0.5 cup of plain flour. For gluten – free option, special flour or coconut and rice flour can be used.
1 tsp cinnamon
0.25 cup of cocoa powder
2 tsp mixture of spices. You can add a little pepper if there is no mixture.
1 tsp of freshly grated ginger
400 gram of grated raw beet. Approximately 2 full glasses, without tamping. I rubbed on a fine grater.
2 tsp of vanilla extract, natural itself.
2 tsp of baking soda, slaked lemon or orange juice (1 tbsp), fresh berries and fruits for decoration (optional)
 
Preheat the oven to 160 degrees. Use one big (23cm) form or 5 small. Cover the form with a paper so the cake is removed perfectly.
Beat butter and sugar, then add eggs and beat them slightly. The mixture becomes light and almost uniform. Then add cocoa, spices, cinnamon, vanilla, flour, beet and soda. Mix it, but not for a long. Heat the baking dish and put the mixture into the dish.  Bake it for 55 -65 minutes, until the middle will not be restored when pressed. I baked for 60 minutes at a two – sided heating. Take it out of the oven and let it cool. In the recipe it’s recommended to store it up to a week and then use. Of course this is not an option! We ate immediately after we cooled it and spread the cream. The smell was delicious.

For the cream: 100 gram of butter, 150 gram of cream cheese, 3 cup of powdered sugar, a pinch of salt and 2 tbsp of lemon juice.
I have made 150 gram of cream cheese, 0.5 cup of regular sugar, 2 tbsp of orange juice in order to have creamy consistency. Spread the cream on the cooled cake, put blueberries or other berries on the top and enjoy your cake!

Zucchini options – cook it for 10 minutes longer because zucchini is wet.
Carrots options – add walnut and/or pistachios, about 0.5 cup, coarsely chopped.