Lightly spiced Carrot and Beetroot cake

Carrot cake and beetroot cake

This Carrot and Beetroot cake is a lightly spiced, moist and flavorful tender cake packed with toasted nuts and topped with a decadent cream cheese frosting.

It is like the best moist carrot cake recipe had babies with the best beetroot cake recipe; and the babies are so much more attractive than the parents.

I suspect that carrot and beetroot cake is an acquired taste, but when you taste this you may never want to try another simple carrot cake recipe, a boring old carrot cake with pineapple or chocolate beetroot cake.

As a child I was never fond of carrot cakes because vegetables in cake just didn’t seem normal. I also didn’t like the mouth feel of the gloopy white stuff, aka the cream cheese frosting, that was usually on them. I found that the carrot cakes were either too dry or too stodgy, and the frosting too sweet or too sour if it was cream cheese based.

It was something my mother loved but seldom, if ever, baked herself.  She loved my cousin Rasheeda’s carrot cake, since it was moist without being heavy, and her carrot cake frosting was the best. She is the same cousin who inspired the chocolate ganache for my Decadent Chocolate Cake with ganache.

I was not a fan until I tasted Rasheeda’s carrot cake. It was everything a carrot cake should be; light, airy and perfumed with the scent of cinnamon and ginger and topped with a tangy cream cheese frosting. I tasted something similar a few years ago when they served cocktail carrot cakes at an office function, but was not tempted to reproduce it until recently.

Carrot cake and beetroot cake

Naked cake

My only attempt over twenty years ago was a dismal failure. The cake was wet from the pineapple in the recipe, instead of being moist; the frosting looked clumpy and curdled.

This carrot and beetroot cake recipe is another adaptation from my trusty Snowflake file; and is light, moist and quite delicious every time. It is very versatile, and you can easily swap out the beetroot for more carrots to make a moist carrot cake with cream cheese frosting, carrot cake cupcakes or a carrot cake loaf. The cream cheese frosting is delightfully creamy and just tangy enough to counterbalance the sweetness of the cake.

Carrot cake and beetroot cake

Miniature

I baked this carrot and beetroot cake recipe for the birthday of a friend at work one year, and she still says it is the best carrot cake she’s ever had.

This recipe is suitable to be used for bundt cakes, layer cakes, tray bakes or cupcakes. Adjust the baking time accordingly.

Carrot cake and beetroot cake

All dollied up

Carrot cake 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.
5 from 4 votes
Print Pin Rate
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Servings: 12
Calories: 830kcal
Author: Razena Schroeder

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: 100g | Calories: 830kcal (42%) | Carbohydrates: 68g (23%) | Protein: 10g (20%) | Fat: 59g (91%) | Saturated Fat: 15g (94%) | Cholesterol: 131mg (44%) | Sodium: 526mg (23%) | Potassium: 473mg (14%) | Fiber: 3g (13%) | Sugar: 41g (46%) | Vitamin A: 4355IU (87%) | Vitamin C: 2.3mg (3%) | Calcium: 149mg (15%) | Iron: 1.9mg (11%)

Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

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Carrot and beetroot cake with cream cheese frosting and walnuts

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14 Comments

  • Reply
    Byron Thomas
    August 22, 2015 at 3:09 am

    I love this! I absolutely love beet root; would love to try your cake. YUMMY

    • Reply
      Razena
      August 22, 2015 at 8:55 am

      🙂 I hope you try it and let me know how it turned out.

  • Reply
    Roy
    August 21, 2015 at 9:52 pm

    I am drooling…that is beautiful 🙂

    • Reply
      Razena
      August 21, 2015 at 10:31 pm

      Hehe you are too kind, thank you.

  • Reply
    Abhilasha
    August 21, 2015 at 9:36 pm

    Interesting recipe.. How does it taste without the frosting..

    • Reply
      Razena
      August 21, 2015 at 9:40 pm

      Lovely, either way.

  • Reply
    Choclette
    August 21, 2015 at 9:01 pm

    I’m never too keen on the idea of carrot cake, but if ever I actually eat a slice, I really enjoy it. I’ve made lots of chocolate beetroot cakes, but never anything like this, so I’ll have to vary my repertoire 😉

    • Reply
      Razena
      August 21, 2015 at 9:26 pm

      I must admit I had never enjoyed carrot cake either until this cake changed my mind. It is light and moist without being heavy or overly sweet.

  • Reply
    Priya
    August 21, 2015 at 8:48 pm

    How healtgy n delicious! I love beets in cakes as they add such beautiful colour!

    • Reply
      Razena
      August 21, 2015 at 9:23 pm

      Indeed, the batter was a pretty pink before baking 🙂

  • Reply
    vickie morgan
    June 9, 2015 at 11:40 pm

    Such a great combination of flavors! I bet my husband would love to try this. Thanks for sharing at the #HomeMattersParty

    • Reply
      Razena
      June 13, 2015 at 7:52 pm

      That cake is perfect for Sunday afternoon tea. Enjoy 🙂

  • Reply
    Lorelai Victoria
    June 4, 2015 at 9:03 pm

    YUM’d! This looks delicious. A definite must try! Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door OPENS tonight at 9pm Pacific Time. 🙂

    ~Lorelai
    Life With Lorelai

    • Reply
      Razena
      June 6, 2015 at 5:46 pm

      Thanks for the invitation. I will drop by later, thank you.

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