Golden Beetroot Carrot Cake (gluten-free)
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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 Gluten-Free Carrot Cake Traybake made ultra special by the inclusion of golden beetroot. It is one of the first gluten-free cakes I sold on my market stall many years ago and it was a favourite with customers. I would make trays and trays of it and even converted the recipe into a stunning layer cake once for a customer's wedding.
There are a few steps to this Beetroot Carrot Cake (in particular with the toppings) but I urge you not to cut any corners, you may be tempted to skip out on the Salted Pecan Praline or the shreds of Candied Beetroot and Carrots glistening on the top but it would be a total mistake. Not that the cake isn't delicious without them it's just they take the cake to another level. Both toppings are easier to make than you might think and if you do have a go there will be no looking back.
Why You’ll Love These Golden Beetroot Carrot Cake
- Easy gluten-free flour blend using just 2 wholegrain flours.
- Takes a regular gluten-free carrot cake traybake to another level.
- Looks impressive but is a very simple cake to mix up.
- Stuffed with yellow beets, carrots, apples, sultanas and pecans. Although if you are looking for carrot cake with no add ins then visit this recipe >>> Gluten-Free Traditional Carrot Cake
- Gorgeous mix of sweet spices plus the gentle heat of black pepper.
- Easy peasy sweet cream cheese buttercream.
- Topped with a non-negotiable salted pecan praline and candied beetroot and carrots which gives such a fantastic texture contrast to the cake.
- This cake is fantastic to serve to a crowd as this recipe makes a generous amount of cake.
- No xanthan gum needed.
Ingredients Needed
Golden beetroot / Yellow beets. Choose these yellow beets when they are in season and they give the most glorious flavour. I don't really recommend swapping for regular purple beetroot as it lends the wrong colour.
Carrots. Choose organic carrots if you can for the best flavour.
Apples. Granny Smiths or another tart dessert apple work well here.
Sultanas. These are optional but I do love the sweet nuggets of dried fruit.
Pecans. These are optional if you need your cake to be nut-free.
Rice flour. This is a great flour as you can access it in most supermarkets and it's very economical as gluten-free flours go. The cake has a lot of moisture from different ingredients so if you are afraid of rice flour's reputation to be a little gritty then there is no worry here as it absorbs the mixture well. You can use white or brown rice flour.
Oat flour: This gives a great fluffiness and flavour to the cake. You can use a ready ground gluten-free oat flour or grind your own gluten-free oats in the food processor if need be.
Light brown muscovado sugar. We use muscovado for flavour but you can substitute for light brown sugar if you need to.
Butter. Unsalted is best so you can control the salt content.
Eggs. This recipe uThis recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Orange zest. Make sure your oranges are unwaxed and organic otherwise you need to scrub off the wax.
Vanilla extract. You don’t need to use the best quality vanilla extract here as there's already a lot going on with the flavours and it won't make a difference. A supermarket brand is just fine.
Mixed spice. This is a spice blend you can buy in the UK. If you can't get hold of it though you can use the equivalent amount of my British Mixed Spice recipe.
Bicarbonate of soda. Also known as baking soda, this is a white crystalline powder that is commonly used as a leavening agent in baking.
Baking powder. A leaving agent which causes the cake to rise and become light and fluffy. Do check your baking powder is gluten-free before use.
Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.
Black Pepper. I love using black pepper in this cake as it gives a depth of spicy flavour.
For the buttercream
Icing sugar. (powdered sugar/confectioners sugar). Icing sugar is preferred over white sugar in buttercream because it dissolves more easily, resulting in a smoother and less grainy texture, while also contributing to the desired consistency and sweetness of the buttercream.
Butter. Unsalted butter is the best choice here as we want to add a specific amount of salt into the buttercream to get just the right flavour. Make sure it is at room temperature so it can mix easily into the icing sugar.
Vanilla extract. It’s especially important to use a good quality extract in a buttercream as it is such a key flavour, I like Nielsen Massey.
Salt. Essential for the buttercream to lift the flavours and mellow the sweetness. Use kosher salt if you can (you can buy from Amazon)
Cream cheese. You must use a full-fat cream cheese for a better flavour and greater stability for the buttercream and you can’t go wrong with Philadelphia. Keep your tub style/spreadable cream cheese in the fridge until you need to use it. You should only be using room temperature cream cheese if you are using block style (brick
For the pecan praline
Pecans. It's optional to make this pecan praline but honestly it's the total making of this cake as it gives a delicious nutty crunch to the top.
Caster sugar. Although any white sugar will be fine here.
Salt. It really lifts the flavour.
For the candied carrot and beetroot
Carrots. As above, if you can find good organic carrots then all the better.
Golden beetroot (yellow beets). Choose beetroot that is organic and in season.
Caster sugar. Although any white sugar will be fine here.
Water.
Step-by-step instructions
For full recipe instructions go to the recipe card at the end of this post.
Beetroot carrot cake
- Whisk sugar and orange zest.
- Add melted butter.
- Add eggs and vanilla.
- Whisk together dry ingredients.
- Fold dry ingredients into wet ingredients.
- Add the beetroot, carrot, apple, sultanas and pecans and mix well.
- Bake for 60-70 minutes.
Cream cheese buttercream
- Cream butter and icing sugar until light and fluffy.
- Add salt, vanilla then the cream cheese and mix until just combined.
Pecan praline
- Toast the pecans in the oven for 10 minutes then chop.
- Melt sugar in saucepan on very gentle heat. As soon as it has melted remove from heat, stir the pecans into the melted sugar and tip onto baking parchment to set.
- Once set you can roughly chop your praline into shards.
Candied carrot and beetroot
- Make a sugar syrup by melting together sugar and water.
- Add the grated carrot and beetroot and simmer for 5 minutes. Strain and pat dry.
- Dry the carrot and beetroot in a low oven on baking parchment.
Expert Tips
Allow the melted butter to cool before adding it to the rest of the ingredients.
The best way of grating your carrot and beetroot is by using the special grating attachment on your food processor which creates lovely even shreds. Or you could use a julienne peeler or a mandoline.
Peel, grate and add the apple as the very last step to your cake to avoid the apple going brown.
This is a large cake and the cake mixture will fill a standard sized mixer. Make sure you also manually mix the cake right from the bottom and scrape down the sides to ensure even mixing.
If you are based in the UK then you want to use your cream cheese straight from the fridge as it loosens up very quickly. I've a full post on this Cream Cheese Buttercream if you want further tricks and tips.
You need to work extremely quickly when making the pecan praline as the sugar will start to harden as soon as you add the pecans. Stir the melted sugar with the nuts swiftly and be ready with the baking parchment to pour the praline onto to set. Set the baking parchment on a baking tray as the praline is exceedingly hot so the tray will protect your work surface.
Use a silicone spoon to make the pecan praline as it is so much easier to clean!
To clean your praline pan just soak with very hot water. This will melt the hardened sugar so it won't require any scrubbing.
When you are drying your candied carrot and beetroot shards in the oven keep an eye on them as they can burn very quickly. Keep the oven low.
I've a full post on the Candied Carrots if you want further tricks and tips. Just swap out some of the carrots for golden beetroot to make this particular recipe.
FAQs
If the toppings make the cake feel a bit of a process then by all means make the candied carrots and beetroot and the pecan praline ahead of time. The praline is good to make up to 5 days in advance (any longer and the pecans start to taste stale) but the candied vegetables can be made 1-2 weeks in advance.
Store both in airtight containers in a cool dark place.
You can keep this Golden Beetroot Carrot Cake out of the fridge for up to a day providing it is in a cool dark place. However any longer and it should be stored in the fridge due to the cream cheese buttercream. It will be good for up to 3 days.
This cake freezes very well. I recommend freezing before decorating. Wrap well in plastic wrap and aluminium foil to protect the cake. It will keep in the freezer for up to 2 months.
To defrost, leave the cake still wrapped at room temperature to thaw overnight.
More gluten-free cake recipes you’ll love!
- Gluten-Free Traditional Carrot Cake
- Gluten-Free Spice Cake
- Gluten-Free Chocolate Fudge Cake
- Gluten-Free Vanilla Cake
- Gluten-Free Red Velvet Traybake
- Gluten-Free Sticky Toffee Banana Cake
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Golden Beetroot Carrot Cake (gluten-free)
Ingredients
- 475 g light brown muscovado sugar
- Grated zest of 2 oranges
- 450 g butter - melted then cooled
- 6 eggs - medium size, about 60g each
- 1½ teaspoons vanilla extract
- 340 g rice flour
- 110 g oat flour
- 3 teaspoons baking powder
- 1¼ teaspoon bicarbonate of soda
- 1½ tablespoons mixed spice - see notes
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- 275 g golden beetroot - peeled and grated
- 325 g carrots - peeled and grated
- 2 granny smith apples - peeled and grated
- 200 g sultanas
- 150 g pecans - roughly chopped
For the Cream Cheese Buttercream:
- 350 g unsalted butter
- 400 g icing sugar - powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 250 g cream cheese
For the Pecan Praline:
- 50 g pecans
- 100 g caster sugar
- pinch of salt
For the Candied Carrot and Beetroot:
- 2 carrots - peeled and grated
- 1 golden beetroot - peeled and grated
- 220 g water
- 200 g caster sugar - + extra 2 tablespoons
Instructions
- Pre-heat the oven to 170°C / 150°C fan / gas mark 4 and line and grease a baking tin 32cm x 22cm x 5cm.
- Whisk the sugar with the orange zest until fragrant.
- Add the melted butter and mix until thoroughly combined.
- Beat in the eggs one at a time and then the vanilla extract.
- In a separate bowl whisk together the flour, baking powder, bicarbonate of soda, mixed spice, salt and black pepper.
- Fold the flour into the wet ingredients one third at a time.
- Add the beetroot, carrot, apple, sultanas and pecans and fold until completely combined.
- Pour the batter into the baking tin and bake for about 60-70 minutes. Check after about 25 minutes to see if the cake is browning too much. If so, place foil loosely over the top.
Cream Cheese Buttercream
- Cream the butter until soft then add the icing sugar and mix for about 10 minutes until very light and fluffy.
- Add the salt and vanilla and mix again to combine.
- Finally beat in the cream cheese until the buttercream is smooth. Pipe or swirl onto the finished cake.
Pecan Praline
- Place the pecans on a baking tray and bake at 170°C / 150°C fan / gas mark 4 for 10 minutes, remove, roughly chop the nuts and set aside.
- Pour the sugar in an even layer into a medium sized saucepan. Place on a gentle heat and watch carefully as the sugar caramelises. Shake the saucepan every now and then to promote an even caramelisation.
- Once the sugar has completely melted and turned a golden brown, add the salt then pour in the pecans and quickly turn over into the sugar with a silicone spatula so they are all coated.
- Pour the praline immediately onto baking parchment into an even layer and leave to cool. Once cool, chop roughly then sprinkle over the buttercreamed cake.
Candied Carrot and Beetroot
- Pour the water and sugar into a medium sized saucepan and bring to a boil. Then turn down to a simmer for 2 minutes.
- Add the carrot and beetroot and leave to simmer for a further 5 minutes.
- Strain the carrot and beetroot and pat dry.
- Place on a baking parchment lined tray and bake at 180°C / 160°C fan assisted / gas mark 4 / 350° for 12 minutes. Remove from the oven, toss on the baking tray then place back in the oven to continue drying overnight.
- Toss the dried carrot and beetroot in the extra sugar for the frosted look.
- Sprinkle over the finished cake with the pecan praline.
Notes
- You can sub out the rice flour for your preferred gluten-free flour blend.
- You can sub out the oat flour for sorghum flour or buckwheat flour.
- You can substitute both flours for my Homemade Gluten-Free Flour Blend.
- I've a full post on this Cream Cheese Buttercream if you want further tricks and tips.
- Allow the melted butter to cool before adding it to the rest of the ingredients.
- The best way of grating your carrot and beetroot is by using the special grating attachment on your food processor which creates lovely even shreds. Or you could use a julienne peeler or a mandoline.
- You need to work extremely quickly when making the pecan praline as the sugar will start to harden as soon as you add the pecans. Stir the melted sugar with the nuts swiftly and be ready with the baking parchment to pour the praline onto to set. Set the baking parchment on a baking tray as the praline is exceedingly hot so the tray will protect your work surface.
- I've a full post on the Candied Carrots (which you can sub some of them for golden beetroot) with loads more information. Plus this recipe makes more than you need so visit the full recipe for ideas of how you can use this delicious ingredient!
- I recommend making these ahead of time as they really need to dry overnight before frosting with the extra sugar.
- When you are drying your candied carrot and beetroot shards in the oven keep an eye on them as they can burn very quickly.
- You can make the pecan praline up to 5 days in advance.
- You can make the candied beetroot and carrot up to 2 weeks in advance.
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
I know they are in the title but I can’t get any beetroot’s at this time of year and the rest of the cake sounds so divine - would it be possible to do it or substitute for the golden beetroot?
Thank you for giving a substitute for the oat flour, I cannot tolerate oats at all and your recipes use it a lot, I so wish I could. Thank you also for your inspiring recipes, especially the ‘old fashioned’ ones. Memories of my mum and childhood.
You can just substitute the beetroot for more carrot! Yes I do use oat flour a lot but you can always substitute it for another wholegrain like sorghum, millet, buckwheat or even rice flour in the right recipe. Let me know if you try the cake!!
Is it regular white rice flour or sweet rice flower?
It's regular white rice flour for this one.
I’ve made this cake twice now although I haven’t been able to source golden beetroot and so have used red beetroot. My husband has declared this is the best cake ever, anywhere! Thank you so much for your wonderful recipes
Hi Pamela, that's lovely to hear! I love this cake too - thank you for your feedback!!