carrot and beetroot cake with caramel cream cheese frosting
User Reviews
0
0 reviews
Unrated
-
Prep Time
40 mins
-
Cook Time
50 mins
-
Total Time
1 hr 20 mins
carrot and beetroot cake with caramel cream cheese frosting
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 3 egg free-range
- 300 g sugar 375ml
- 175 ml sunflower oil
- 1 t vanilla extract 5ml
- 60 ml water hot
- 250 g cake flour 500ml, Sasko brand
- 1 T baking powder 3 teaspoons, 15ml
- pinch salt 1ml
- 1 t ground cinnamon 5ml
- pinch nutmeg ground
- 200 g carrot 500ml, finely grated
- 100 g beetroot 250ml, finely grated
- 50 g walnuts or pecan nuts, 125ml coarsely chopped, plus a handful extra for decorating
- Icing
- 100 g butter
- 100 g muscovado sugar dark brown sugar
- 80 ml dulce de leche caramel treat, ready made, 1/3 cup
- 240 g cream cheese
Instructions
- Preheat the oven to 180C / 350F and grease or spray and 23cm ring cake pan.
- Separate the eggs and put the egg yolks in a food processor or electric mixing bowl with the sugar, water, vanilla and oil. Mix until combined.
- Sift the flour, baking powder and spices over the bowl and mix / process until smooth.
- In a separate bowl beat the egg whites until stiff.
- By hand stir the beet, carrot and nuts through the mix, and gently fold through the egg whites.
- Fill the cake pan and bake for 40 – 50 minutes until the cake has turned brown, is firm to the touch and when sharp knife comes out clean.
- Allow the cake to cool in the tin and make the frosting.
- To make the frosting – beat the sugar, butter and caramel until pale and fluffy. Add the cream cheese and continue beating until the mixture is smooth and the sugar granules have worked out.
- Spread a thick layer all over the cake and decorate with a few extra chopped nuts.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
