This gluten-free Golden Beetroot Carrot Cake is the best carrot cake you will ever taste. Full of sweet earthy goodness thanks to using both golden beetroot and carrots; complex with pecans, sultanas and apples; perfectly complimented with a not too sweet cream cheese buttercream and adorned with the delightful crunch of a salted pecan praline and candied beetroot and carrots.
This is my beloved Golden Beetroot Carrot Cake which has been on my stall for a few years now. Last year I converted the cake to be gluten-free using rice flour and oat flour and it’s better than ever. The wheat version of the cake was published on the blog a couple of years ago, but I have wanted to amend it for a while as not only is this version an improvement but the previous photos were pants.
This Saturday I’m taking my cake stall to Highgate Village Market which I haven’t traded at before. Doing a market on a Saturday is a bit of a change for me as instead of baking on Friday and Saturday for Sunday trading, I’m now having to bake on Thursday and Friday. Cole is at nursery on Thursdays and that’s the day I typically arrange all my appointments for but it’s also the day I work on the blog. We’re going to have to see how it works out.
Today was not a great example of a successful baking day. It’s quite exciting doing a new market but typically whenever I want to impress that’s when you can guarantee that I’ll eff up. I’m sure my oven is playing up (nope I’m not to blame in the slightest!) which is not ideal when my oven is supposed to be my bff but today was also heavily interrupted by my typical Thursday appointments. I had a physio appointment for my ongoing back drama and then later on I had to pick Billy Buddy up from the vet. He had his operation yesterday for tearing his cruciate ligament. Yup, it wasn’t a damaged kneecap as we first thought but instead the second cruciate in two years to go. Poor thing, as it’s now a long recovery ahead of him and a lot of crate time while he heals.
It’s a bit of a scheduling nightmare attending appointments in the middle of a baking day as you can’t start a cake if you don’t have time to make it, bake it and remove from the tin. Some of my cakes take an hour in the oven so there is a lot of precise timekeeping which has to be adhered to. Those that know me are well aware that my timekeeping is not something to be admired, today was an excellent example of that so tomorrow I’m going to have to make up for lost time.
This Golden Beetroot Carrot Cake is one of those cakes that takes a little bit of time, but every part of the recipe is so incredibly necessary that no corners can be cut. It requires a couple of extra steps that you may be tempted to ignore but don’t even think of skimping on the salted pecan praline or the candied beetroot and carrots on the top. Both toppings are easier to make than you might think and if you have a go once you’ll soon be dousing all your nuts in salted caramel and preserving all your veg in sugar.
This cake is very special to me and I’m very excited to be introducing it to Highgate Village Market. For my diary of which market I will be at and when do visit my cake stall page for all the juicy details.
These photos were taken in collaboration with Tara at Fork and Dram. She has been a huge inspiration to me lately, assisting in the direction of my blog, cake stall and photography and has been marvellous to work with.
I sell my cakes at local farmers’ markets in London but lucky for those who don’t live nearby I also love sharing the recipes for all the cakes I sell and if you want to receive more of my cake stall recipes then I have a FREE mini e-book of the top 3 Favourite Gluten-Free Cakes which are on my stall including Fig, Almond and Salted Honey Cake, Peanut Butter and Jelly Cupcakes and Minted Brownies. The recipes are really special to me and if you want a copy of them then just click the button below!