Carrot, beetroot and pumpkin seed cake

Recipe from: 09 March 2015
recipes, bake, cake

Ingredients 15
Servings 0
Time 00:20
  • 250
    soft butter
  • 180
    castor sugar
  • 3
    large eggs
  • 250
    cake flour
  • 1
    baking powder
  • 1
    bicarbonate of soda
  • 1
    lemon zested and juiced
  • 80
    grated beetroot
  • 120
    grated carrot
  • 1/2
    pumpkin seeds (extra for garnishing)
  • 1/2
  • ICING:
  • 100
    soft butter
  • 250
    cream cheese
  • 500
    icing sugar




Preheat the oven to 180°C.

Line 2 x +/- 25cm round cake tins with foil and grease
Cream the butter and sugar until light and fluffy
Add the eggs and mix well
Add the flour, baking powder and baking soda and mix until a batter has formed
Add the zest and juice of the lemon
Stir in the cinnamon, grated beetroot and carrots
Add the pumpkin seeds and mix until combined
Scoop the batter evenly between the two tins
Place in the oven and bake for +/- 20-30 minutes or until firm in the centre
Allow cakes to cool on a cooling rack out of the tin
Peel the first cake round off the foil and place the first layer on a cake pate and top with cream cheese icing
Place the second layer and cover with cream cheese icing
Garnish with a few pumpkin seeds

Cream the butter until light and fluffy
Add the cream cheese and beat until light and fluffy
Add the icing sugar slowly until combined

Recipe reprinted with permission of Charmaine Lilje, proprietor of Chardonnay Chefs.
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