Carrot And Beetroot Cake With Cream Cheese Frosting

Name: Carrot And Beetroot Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs; 1 5/16 cups sugar golden castor; 1 5/16 cups oil; 3/4 pound cake or sponge flour; 2/3 tablespoon ground cinnamon; 1 teaspoon mixed spice; 1 teaspoon ground ginger; 1 teaspoon bicarbonate of soda; 2/3 tablespoon baking powder; 1 teaspoon salt; 2 1/8 cups grated carrot approximately 250 grams; 1 1/8 cups carrots; 1 cup pecan nuts chopped; 1/2 cup sultanas; 7 tablespoons butter at room temperature; 2 1/8 cups whipped cream cheese; 1 cup icing / confectioners sugar; 1/2 cup chopped pecans or whole, for decoration

Servings: persons

5 large eggs
1 5/16 cups sugar golden castor
1 5/16 cups oil
3/4 pound cake or sponge flour
2/3 tablespoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
2/3 tablespoon baking powder
1 teaspoon salt
2 1/8 cups grated carrot approximately 250 grams
1 1/8 cups carrots
1 cup pecan nuts chopped
1/2 cup sultanas
7 tablespoons butter at room temperature
2 1/8 cups whipped cream cheese
1 cup icing / confectioners sugar
1/2 cup chopped pecans or whole, for decoration

1
Preheat the oven to 180 degrees celcius or 160 with a fan; 350 Fahrenheit or Gas mark 4.
2
Whisk the eggs and sugar until light and fluffy, approximately 10 minutes. Add the oil in a steady stream and beat until blended.
3
Sift the dry ingredients together and toss in the nuts and sultanas, then fold in to the egg and sugar mixture.
4
Fold in the carrot and beetroot and pour into a greased tin. Take care not to over mix the batter.
5
Bake the cakes for 35 mins (small tins) or 45 mins (large), or until a tester comes out clean.
6
Also suitable for small cupcakes but reduce the baking time to 15-20 mins.
7
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.
8
Spread the frosting on to the cooled cake and decorate with whole or chopped pecans.

2842

kcal

Calories

208

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 large eggs, 1 5/16 cups sugar golden castor, 1 5/16 cups oil, 3/4 pound cake or sponge flour, and more.

Yes, Carrot And Beetroot Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!