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Beetroot and carrot cake with caramel icing
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Prep Time:
55 minutes
Cook Time:
60 minutes
Total Time:
115 minutes
Moist carrot cake with a twist, made extra special with beetroot and vegetable oil.
Ingredients:
  • 150.00 gm self-raising flour
  • 125.00 ml plain flour
  • 2.50 gm bicarbonate of soda
  • 2.50 gm mixed spice
  • 90.00 gm brown sugar, firmly packed
  • 172.50 gm vegetable oil
  • 168.75 gm maple syrup
  • 3 eggs
  • 4.40 gm vanilla extract
  • 200g carrot
  • 200g beetroot
  • 82.50 ml pecans, chopped
  • 40.00 ml caramel dessert sauce, to serve
  • 250g block cream cheese, softened
  • 50g butter, softened
  • 45.00 gm brown sugar, firmly packed
Instructions:
  • Preheat your oven to 170C/150C fan-forced. Grease a 20cm round cake pan with a 6cm depth, and line both the base and sides with double layers of baking paper.
  • Sift the flours, bicarbonate of soda, and mixed spice into a large bowl, creating a well. In a separate large jug, whisk together the sugar, oil, syrup, eggs, and vanilla. Pour the oil mixture into the flour mixture and stir to combine. Fold in the carrot, beetroot, and pecans until well mixed. Transfer the mixture into the prepared pan.
  • Bake the cake for 1 hour, or until a skewer inserted into the center comes out clean. Let it cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.
  • For making the Caramel icing: Beat cream cheese, butter, and sugar with an electric mixer until light and fluffy. Spread the icing on top of the cake and drizzle with caramel sauce before serving.

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