Carrot and beetroot cake
Carrot and beetroot cake
Lightly spiced, moist and flavorful tender cake packed with carrots, beetroot and pecans and topped with a decadent cream cheese frosting.
Recipe PDF
Ingredients
Cake batter
- 5 large eggs
- 260 grams golden castor sugar approximately 375 ml or 1 1/4 cup - you may use white castor sugar instead
- 310 ml oil
- 325 g cake or sponge flour approximately 625 ml or 2 1/2 cups
- 10 ml ground cinnamon
- 5 ml mixed spice
- 5 ml ground ginger
- 5 ml bicarbonate of soda
- 10 ml baking powder
- 5 ml salt
- 250 grams grated carrot approximately 500 ml or 2 cups
- 125 grams grated beetroot approximately 250 ml or 1 cup - If you cannot find beetroot use another 125 grams carrots
- 115 grams chopped pecan nuts or walnuts approximately 250 ml or 1 cup
- 125 ml sultanas approximately 1/2 cup
Cream cheese frosting
- 100 grams butter at room temperature
- 500 grams whipped cream cheese approximately two 250 gram tubs
- 130 grams icing / confectioners sugar approximately 250 ml or 1 cup
Optional
- 65 grams whole or chopped pecans or walnuts for decoration approximately 125 ml or 1/2 cup
Instructions
- Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
- Whisk the eggs and sugar until light and fluffy, approximately 10 minutes. Add the oil in a steady stream and beat until blended.
- Sift the dry ingredients together and toss in the nuts and sultanas, then fold in to the egg and sugar mixture.
- Fold in the carrot and beetroot and pour into a greased tin. Take care not to over mix the batter.
- This mixture is enough for two 20 cm round cake tins or one 26 cm ring cake tin. Bake the cakes for 35 mins (small) or 45 mins (large), or until a tester comes out clean.
Cream cheese frosting
- Mix the soft butter with the cream cheese until smooth and blended before sifting in the icing sugar. You can use either a spatula or whisk if you want it airier.
- Spread the frosting on to the cooled cake and decorate with whole or chopped pecans.
Notes
Also suitable for small cupcakes but reduce the baking time to 15-20 mins.
Nutrition
Serving: 100gCalories: 830kcalCarbohydrates: 68gProtein: 10gFat: 59gSaturated Fat: 15gCholesterol: 131mgSodium: 526mgPotassium: 473mgFiber: 3gSugar: 41gVitamin A: 4355IUVitamin C: 2.3mgCalcium: 149mgIron: 1.9mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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