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Beetroot and Carrot Cake


Pick n Pay - Apr 12th, 08:57

Beetroots add great depth of flavour to this old classic.


310 grams PnP castor sugar
4 PnP eggs
330 ml PnP canola oil
100 grams PnP walnuts, chopped, plus extra to garnish
15 ml PnP ground cinnamon
5 ml PnP nutmeg
7 ml bicarbonate of soda
150 grams wholewheat flour
150 grams cake flour
10 ml baking powder
3 ml PnP salt
100 grams grated carrots
350 grams grated beetroot
1 can crushed pineapple, (432g), drained
1 handful PnP fresh mint, for serving

1 tub PnP cream cheese, (230g)
260 grams PnP icing sugar, sifted
60 ml fresh lemon juice


Whisk sugar and eggs together until light and fluffy.
Whisk in oil until well combined.
Combine nuts and dry ingredients.
Fold through egg mixture until smooth.
Stir in carrot, beetroot, and pineapple.
Place in a lined 23cm cake tin or greased bundt tin.
Bake at 180°C for about 50-60 minutes or until a skewer
inserted into the cake comes out clean.
Cool for a few minutes, then turn out onto a wire rack to cool completely.
Whisk icing ingredients.
Ice cake once cooled and top with nuts and mint.
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