Golden Beetroot Carrot Cake {gluten-free}
Full of sweet earthy goodness, complex with pecans, sultanas and apples, finished with a cream cheese buttercream and the crunch of salted pecan praline and candied beetroot and carrots.
Servings Prep Time
16slices 40minutes
Cook Time
Servings Prep Time
16slices 40minutes
Cook Time
  • 475g light brown muscovado sugar
  • Grated zest of 2 oranges
  • 450g buttermelted then cooled
  • 6 eggs
  • teaspoons vanilla extract
  • 340g white rice flour
  • 110g oat flour
  • 3teaspoons baking powder
  • teaspoon bicarbonate of soda
  • tablespoons mixed spice
  • ¾teaspoon salt
  • teaspoon ground black pepper
  • 275g golden beetrootgrated
  • 325g carrotsgrated
  • 2 granny smith applesgrated
  • 200g sultanas
  • 150g pecansroughly chopped
For the Cream Cheese Buttercream:
  • 350g unsalted butter
  • 400g icing sugar
  • ¼teaspoon salt
  • 1teaspoon vanilla extract
  • 250g cream cheese
For the Pecan Praline:
  • 50g pecans
  • 100g caster sugar
  • pinch of salt
For the Candied Carrot and Beetroot:
  • 2 carrotsjulienned
  • 1 golden beetrootjulienned
  • 220ml water
  • 200g caster sugar
  1. Pre-heat the oven to 170°C and line and grease a baking tin 32cm x 22cm x 5cm.
  2. Whisk the sugar with the orange zest until fragrant.
  3. Add the melted butter and mix until thoroughly combined.
  4. Beat in the eggs one at a time and then the vanilla extract.
  5. In a separate bowl whisk together the flour, baking powder, bicarbonate of soda, mixed spice, salt and black pepper.
  6. Fold the flour into the wet ingredients one third at a time.
  7. Add the beetroot, carrot, apple, sultanas and pecans and fold until completely combined.
  8. 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
  1. Cream the butter until soft then add the icing sugar and mix for about 10 minutes until very light and fluffy.
  2. Add the salt and vanilla and mix again to combine.
  3. Finally beat in the cream cheese until the buttercream is smooth. Pipe onto the finished cake.
Pecan Praline
  1. Place the pecans on a baking tray and bake at 170°C for 10 minutes, remove, roughly chop the nuts and set aside.
  2. 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.
  3. 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.
  4. Pour the praline immediately onto baking parchment into an even layer and leave to cool. Once cool, chop roughly then use to decorate the cake.
Candied Carrot and Beetroot
  1. Pour the water and sugar into a medium sized saucepan and bring to a boil. Then turn down to a simmer for 2 minutes.
  2. Add the carrot and beetroot and leave to simmer for a further 5 minutes.
  3. Strain the carrot and beetroot and pat dry.
  4. Place on a baking parchment lined tray and bake at 140°C for 20 minutes.
  5. Remove from the oven and leave to cool. Then use to decorate the cake.