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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.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: baking, beetroot cake, cake, carrot cake
Servings: 6 people
Author: Kanika Samra

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!