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Carrot And Beetroot Cake With Cream Cheese Frosting
RAZENASCHROEDER18Ingredients
65Minutes
770Calories
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Description
This carrot and beetroot cake recipe is light, moist and tender with a hint of spice. The frosting is creamy and just tangy enough to counterbalance the sweetness of the cake.
Ingredients
US|METRIC
12 SERVINGS
- 5 large eggs
- 260 grams sugar (golden castor)
- 310 mL oil
- 325 grams cake (or sponge flour)
- 10 mL ground cinnamon
- 5 mL mixed spice
- 5 mL ground ginger
- 5 mL bicarbonate of soda
- 10 mL baking powder
- 5 mL salt
- 500 mL grated carrot (approximately 250 grams)
- 125 grams carrots
- 250 mL pecan nuts (chopped)
- 125 mL sultanas
- 100 grams butter (at room temperature)
- 500 grams whipped cream cheese
- 1 cup icing (/ confectioners sugar)
- 125 mL chopped pecans (or whole, for decoration, optional)
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Directions
- Preheat the oven to 180 degrees celcius or 160 with a fan; 350 Fahrenheit or Gas mark 4.
- Whisk the eggs and sugar until light and fluffy, approximately 10 minutes. Add the oil in a steady stream and beat until blended.
- Sift the dry ingredients together and toss in the nuts and sultanas, then fold in to the egg and sugar mixture.
NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories770Calories from Fat580 |
| % DAILY VALUE |
| Total Fat64g98% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium740mg31% |
| Potassium330mg9% |
| Protein9g |
| Calories from Fat580 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber4g16% |
| Sugars27g |
| Vitamin A120% |
| Vitamin C6% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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