Name: Carrot, beetroot and pumpkin seed cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: serving
Cuisine: Bake
Ingredients: 250 g butter soft; 180 g castor sugar; 3 eggs large; 250 g flour cake; 1 tsp Robertson's baking powder; 1 tsp Robertson's bicarbonate of soda; 1 lemon zest and juice; 80 g beetroot grated; 120 g carrots grated; 1/2 cup pumpkin seeds to garnish; 1/2 tsp cinnamon ground; 100 g butter soft; 250 g cream cheese; 500 g icing sugar

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Ingredients (14)

250 g	butter — soft
180 g	castor sugar
3	eggs — large
250 g	flour — cake
1 tsp	Robertson's baking powder
1 tsp	Robertson's bicarbonate of soda
1	lemon — zest and juice
80 g	beetroot — grated
120 g	carrots — grated
1/2 cup	pumpkin seeds — to garnish
1/2 tsp	cinnamon — ground

ICING:

100 g	butter — soft
250 g	cream cheese
500 g	icing sugar

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Method:

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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