Beet root cake

After ext rating juice from the beetroot, I decided to bake cake with the residue. Before that I used to grate the beet, and used to whisk it the batter. However, it always turned red, and the cake always turned brown. This time I didn't whisk with the electric mixer, instead of that I lightly mixed with a spatula. The caked turn out delicious , as well as didn't turn brown.

Here is the recipe: One medium sized beet root
One and half cup all purpose flour 
One third cup oil (no olive oil)
Two egg
Half cup cold milk
One tsp. distilled vinegar
One and half tsp. baking powder
One cup sugar
One and half tsp. vanilla extract

Peel and cut the beet root in slices so that it can into a juicer. 

Extract the juice and you can use it afterward. We usually drink the raw beetroot juice. 

Take the residue and keep aside. 

In a cup take the milk, add vinegar , and wait for ten minutes.

In a mixing bowl cream oil, sugar,and eggs. Add vanilla extract, and milk, and mix with an electric mixer.

Then sift flour on the batter. 

First, mix flour with a spatula. 

Then mix with an electric mixer to get rid of the lumps. 

Then add the beet root, and mix well with the spatula.

Preheat the oven at 350 degree fahrenheit. 

Grease well a 13 inch pan.

Pour the batter into it. 

Bake for 40 minutes or until a toot pick comes out clean inserted in the middle.