A Nutty Beetroot Cake with Carrots
A nutty beetroot and carrot cake that is earthy, sweet and delicious with a scoop of ice cream! Try it with seasonal beets and carrots.
Servings: 6 people
Equipment
- 1 9 inch cake pan or Bundt pan
- Measuring cups and spoons
- Whisk
Ingredients
- 2 Cup Shredded carrots and chopped beets boiled/steamed beets
- 1 Cup Milk
- 1 Cup Sugar
- 4 Tbsp Olive oil or unsalted butter most mild cooking oils will do, such as canola or sunflower
- 2 Eggs
- 1 Tsp Vanilla essence
- 1 Cup All purpose flour
- 1 Tsp Baking powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Tsp Cinnamon powdered
- 1/2 to 1 Tsp Nutmeg grated
- 1/2 Cup Assorted nuts toasted and chopped
- Additional oil and flour for preparing cake pan
Instructions
Steam and prepare beets
- Thoroughly wash beets and trim the ends. Steam in a pressure cooker or instant pot. Detailed instructions here.
- Once the beets are cool enough to handle, peel and finely chop them. Use enough to get 1 cup chopped beets.
Clean and grate carrots and soak in milk with beets
- Wash, peel and grate carrots. I used 3 to get 1 cup grated carrots. In a separate bowl soak beets and carrots in 1 cup milk.
- Preheat oven to 350 F ~ 177 C
Roast and chop nuts
- Toast nuts in a pan or oven toaster grill. Then roughly chop into fine pieces.
Cream sugar, eggs and oil
- In a large mixing bowl, big enough to combine all batter ingredients, measure sugar and oil and mix well until crumbly. Then beat in the eggs, one at a time. Beat until smooth and shiny ~ 5 minutes. Do not overheat. Add vanilla essence and stir in.
Measure all the dry ingredients in a separate bowl
- In a medium bowl measure dry ingredients - APF, salt, baking powder and baking soda as well as spices - cinnamon and nutmeg. Mix well to evenly distribute all raising agents or sieve them. Add in all the chopped nuts.
Combine the batter
- Now, in the bowl with creamed sugar and eggs, add all the soaked carrots and beets and dry ingredients. Mix in well with a whisk, fork or spatula. Fold and turn to mix well, do not beat or whisk too hard.
Bake in a 350 F oven for up to 1 hour
- Pour the batter in a prepared 9 inch cake tin or Bundt pan. Prepare the inside by adding a small amount of oil followed by a dusting of flour. Make sure you remove any extra flour.
- Place pan in the center of the middle rack in a 350 F oven. Bake for 50 minutes or until a tester/toothpick comes out clean.
- Cool before slicing and serve warmed with ice cream.
Notes
Scroll up to the post for tips for success!