Carrot, beetroot and pumpkin seed cake

Cake

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
 
Icing

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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