Beetroot and Carrot cake.

Red Violet & Red Orange

Beautiful colours for a delicious cake😍!

Some images of the final product!

beetroot and carrot cake

Yummy, right?

Do you like what you see? Give it a go.

Baking should not be complicated. Experiment and you will be surprised of the results you might get. I love baking and I am always happy when I get a chance to create a beauty, that is worth sharing. I genuinely hope that you will like this cake.

The recipe for this Beetroot and Carrot cake is simple with easy to follow steps.

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Easy steps to follow

  • Spray your baking tray (this baking tray is what I am going for next).
  • Preheat the oven to 180 C (360 F)
  • Mix all dry ingredients in one ball. Mixing the dry ingredients separately will ensure evenly disperse them throughout so as to to get an even batter.
  • Mix all wet ingredients in another ball.
  • Add the wet ingredients to the dry ones. Try not to over mix them.
  • Add the finely grated carrots and beetroot pulp (grated beetroot) and add it in the sprayed tray.
beetroot and carrot cake batter

Beautiful colours 😍

  • Place it in the oven and bake.
  • Take the products for the frosting out of the fridge. They need to be room temperature.

Now that we have done the batter, it is time to place it in the oven and bake for around 35 minutes. The time required for yours may differ. Yours might be slightly different. Always check with a toothpick (or a fork). It should come out clean. If you do not have a toothpick on hand, tap lightly with your finger at the centre of the cake. It should feel firm and lightly springy to the touch. If the batter sticks to your finger or doesn’t produce a bit of resistance, it’s not done yet.

used a fork🤷‍♀️
Cut in two layers. The cake is ready for the frosting.

Something worth investing in is a professional cake cutter. This would make your life much easier and less stressful. I am using a kitchen knife at the time of writing. It is a gamble if the cut for the two layers will be successful 🤷‍♀️.

Now, the cake is baked, cut in two layers, cooled down and ready for the frosting.

How to make the frosting

  • Mix the butter with the powdered sugar.
  • Add the soft cheese and the double cream and mix well.
  • Apply some on the lower layer.
  • Put the top layer on top of the lower layer.
  • Apply the rest of the frosting covering well on the cake and on the sides as well.
  • Add finely chopped pecans on the top. (Pecans have a strong taste, therefore apply less, if you do not like the overwhelming taste)
  • Leave the cake in the fridge overnight and enjoy the day after.

Beetroot and Carrot Cake

Prep Time 15 mins
Cook Time 35 mins
Frosting time 15 mins
Total Time 1 hr 5 mins
Course Dessert
Servings 10

Equipment

  • baking tray
  • mixing balls

Ingredients
  

  • 200 grams all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 150 ml vegetable oil
  • 50 grams granulated sugar double it if you prefer the cake sweeter
  • 100 grams lightly packed brown sugar
  • 1 tsp vanilla essence
  • 4 medium eggs
  • 3 medium carrots grated finely
  • ½ cup beetroot pulp or 1 cup grated beetroot
  • 1/2 cup pecans chopped

Frosting

  • 100 grams powdered sugar
  • 220 grams soft cheese
  • 100 grams butter
  • 3 tbsp double cream
  • 1/2 cup pecans (chopped finely)

Instructions
 

  • Spray your baking tray (this baking tray is what I am going for next).
  • Preheat the oven to 180 C (360 F)
  • Mix all dry ingredients in one ball. Mixing the dry ingredients by themselves means you will evenly disperse them throughout. This is important to get an even batter.
  • Mix all wet ingredients in another ball. 
  • Add the wet ingredients to the dry ones. Try not to over mix them.
  • Add the finely grated carrots and beetroot pulp (grated beetroot) and add it in the sprayed tray.
  • Place it in the oven and bake
  • Take the products for the frosting out of the fridge. They need to be room temperature.

Frosting

  • Mix the butter with the powdered sugar.
  • Add the soft cheese and the double cream and mix well.
  • Apply some of the mix on the lower layer.
  • Put the top layer on top of the lower one.
  • Apply the rest of the frosting covering well on the cake and on the sides as well.
  • Add finely chopped pecans on the top. (Pecans have strong taste, therefore apply less, if you do not like the overwhelming taste)
  • Leave the cake in the fridge overnight and enjoy it the day after.

Notes

The cake is good to stay in the fridge for around 4 to 5 days. Good to freeze as well. I did wrap slices in cling foil and froze them. 
Keyword beetroot, carrot

Nutrition facts

The nutrition are estimated.

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