Ingredients
- 1 cup self-raising flour
- 1/2 cup plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon mixed spice
- 1/2 cup brown sugar, firmly packed
- 3/4 cup vegetable oil
- 1/2 cup maple syrup
- 3 eggs
- 1 teaspoon vanilla extract
- 1 large (200g) Wilcox carrot, coarsely grated
- 1 medium (200g) beetroot, peeled, coarsely grated
- 1/3 cup pecans, chopped
- 2 tablespoons caramel dessert sauce, to serve
CARAMEL ICING
- 250g block cream cheese, softened
- 50g butter, softened
- 1/4 cup brown sugar, firmly packed
Directions
- Step 1 Preheat oven to 170C/150C fan-forced. Grease a 6cm-deep, 20cm round (base) cake pan. Line base and side with 2 layers of baking paper.
- Step 2 Sift flours, bicarb and mixed spice into a large bowl. Make a well. Whisk sugar, oil, syrup, eggs and vanilla together in a large jug. Pour oil mixture into flour mixture. Stir to combine. Stir in carrot, beetroot and pecans until combined. Pour mixture into prepared pan.
- Step 3 Bake for 1 hour or until a skewer inserted into the centre of cake comes out clean. Cool in pan for 5 minutes. Turn, top-side up, onto a wire rack to cool completely.
- Step 4 Make Caramel icing: Using an electric mixer, beat cream cheese, butter and sugar until light and fluffy. Spread icing over the top of the cake. Drizzle with caramel sauce. Serve.
Recipe courtesy of taste.com.au
Serving size 4