Thursday, 4 April 2013

Beetroot, Carrot and Olive Oil Cake with Lemon Butter Icing

When on a baking adventure, one should always be wary of straying too far from the beaten path. Familiar ingredients such as butter, fruits and chocolate are known as classics for a reason and are key components in some of the most familiar cakes and bakes. However occasional forays into the baking hinterland should be encouraged, as some of the most interesting and exciting eating experiences are available only to those brave enough to venture boldly into the unknown. This cake is a prime example, using raw beetroot, olive oil and a lemony butter icing. The result is a light yet moist sponge, with an earthy, mildly fruity flavour and vibrant crimson colour. The lemon butter icing is a splendidly citrussy final adornment, but if you wanted to make the cake completely dairy free you can just replace the butter itself with more lemon juice.

Prep time: 20 Mins
Baking time: 50 Mins
210g Light Muscovado Sugar
210g Plain Flour
1tsp Baking Powder
1tsp Ground Ginger
1tsp Ground Cinnamon
1/2tsp Ground Nutmeg
200ml Olive Oil (A light inexpensive one)
3 Large Eggs (Beaten)
100g Walnuts (Thoroughly Chopped)
250g Grated Raw Beetroot
250g Grated Raw Carrot

For the butter icing
100g Unsalted Butter (Softened)
200g Icing Sugar (Sifted)
The juice of 1 Unwaxed Lemon
The zest of 2 Unwaxed Lemons

Prepare yourself accordingly as we are about to begin! Preheat the oven to 180C/350F/Gas 4, grease a 23cm round springform tin and line the base with baking paper. In a large bowl mix together the sugar, flour and baking powder, along with the ginger, cinnamon and nutmeg. Pour in the olive oil and beaten eggs, then mix together to a smooth batter. Fold through the walnuts followed by the grated beetroot and carrot, then spoon into the prepared tin. Bake in the centre of the oven for around 50 minutes until a metal skewer can be cleanly removed when inserted into the middle of the cake, then remove and leave in the tin for 15 minutes. After the cake has cooled slightly in the tin carefully remove, peeling the paper from the base and leave to cool completely on a wire rack.

When the cake is cool you can prepare the icing. Cream together the butter, icing sugar and lemon juice until smooth, then spread on top of the cool cake. Scatter over the lemon zest and the cake is finished. Huzzah!


  1. i love this and i have made it twice in 3 weeks! i used a cream cheese icing instead of butter to lower the calorie count. thank you!

  2. Baked this, halved the sugar and added coconut. Its amazing