Beetroot and carrot cake 

Ingredients:

• 1¼ cups (275g) castor sugar 
• 4 eggs 
• 1⅓ cups (330ml) canola oil 
• 100g walnuts, chopped + extra to garnish 
• 1 Tbsp (15ml) cinnamon 
• 1 tsp (5ml) nutmeg 
• ½ Tbsp (7ml) bicarbonate of soda 
• 1 cup (150g) wholewheat flour 
• 1 cup (150g) cake flour 
• 2 tsp (10ml) baking powder 
• ½ tsp (3ml) salt 
• 1 cup (100g) peeled and grated carrot 
• 2½ cups (350g) peeled and roughly grated beetroot 
• 1 can (432g) crushed pineapple, drained 
• Fresh mint, to serve 

Icing: 

• 1 tub (230g) cream cheese 
• 2 cups (260g) icing sugar, sieved 
• Juice (60ml) of 1 lemon 

Method

1. Preheat oven to 180°C and line a 23cm cake tin with baking paper (or grease a bundt tin). 
2. Whisk sugar and eggs together until light and fluffy. 
3. Whisk in oil until well combined. 
4. Combine nuts and dry ingredients in a separate bowl. 
5. Fold through egg mixture until smooth. 
6. Stir in carrot, beetroot and pineapple. 
7. Transfer batter to cake or bundt tin.  
8. Bake for 50-60 minutes, or until a skewer inserted into the cake comes out clean. 
9. Cool for a few minutes in the tin, then turn out onto a wire rack to cool completely. 
10. Whisk icing ingredients together until smooth. 
11. Ice cooled cake and top with extra nuts and mint. 

Browse more Baking recipes here.