Cake
Preheat the oven to 180°C.Line 2 x +/- 25cm round cake tins with foil and greaseCream the butter and sugar until light and fluffyAdd the eggs and mix wellAdd the flour, baking powder and baking soda and mix until a batter has formedAdd the zest and juice of the lemonStir in the cinnamon, grated beetroot and carrotsAdd the pumpkin seeds and mix until combinedScoop the batter evenly between the two tinsPlace in the oven and bake for +/- 20-30 minutes or until firm in the centreAllow cakes to cool on a cooling rack out of the tinPeel the first cake round off the foil and place the first layer on a cake pate and top with cream cheese icingPlace the second layer and cover with cream cheese icingGarnish with a few pumpkin seeds IcingCream the butter until light and fluffyAdd the cream cheese and beat until light and fluffyAdd the icing sugar slowly until combinedRecipe reprinted with permission of Charmaine Lilje, proprietor of Chardonnay Chefs. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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