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