Beetroot and carrot cake with caramel icing

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How to make Beetroot and carrot cake with caramel icing

  • Yield : 12
  • Prep Time : 0:55
  • Cook Time : 1:00
  • Total Time : 1:55

Ingredients

  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon mixed spice
  • 1/2 cup brown sugar, firmly packed
  • 3/4 cup vegetable oil
  • 1/2 cup maple syrup
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 large (200g) carrot, coarsely grated
  • 1 medium (200g) beetroot, peeled, coarsely grated
  • 1/3 cup pecans, chopped
  • 2 tablespoons caramel dessert sauce, to serve

Caramel icing

  • 250g block cream cheese, softened
  • 50g butter, softened
  • 1/4 cup brown sugar, firmly packed

Method

  • Step 1 Preheat oven to 170C/150C fan-forced. Grease a 6cm-deep, 20cm round (base) cake pan. Line base and side with 2 layers of baking paper.
  • Step 2 Sift flours, bicarb and mixed spice into a large bowl. Make a well. Whisk sugar, oil, syrup, eggs and vanilla together in a large jug. Pour oil mixture into flour mixture. Stir to combine. Stir in carrot, beetroot and pecans until combined. Pour mixture into prepared pan.
  • Step 3 Bake for 1 hour or until a skewer inserted into the centre of cake comes out clean. Cool in pan for 5 minutes. Turn, top-side up, onto a wire rack to cool completely.
  • Step 4 Make Caramel icing: Using an electric mixer, beat cream cheese, butter and sugar until light and fluffy. Spread icing over the top of the cake. Drizzle with caramel sauce. Serve.

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