Beetroot and carrot cake 

Believe it or not, beets add great depth of flavour to this classic favourite.

More than 1 hour

Serves 8-10

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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. 

 

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