Carrot-beetroot cupcake

Wash the carrots and beets, peel and grate. Beat the oil with sugar until smooth light mass. Add flour, vegetables, eggs. Pour in the vanilla sugar and mix gently. Put the finished dough into an oil-lubricated tin. Bake in the oven at 170-180 ° C for about 30-40 minutes. If the top of the cupcake starts to burn, you can cover it with foil.