Carrot Beetroot Cake with Dulce de Leche Cream Cheese Frosting

 

 

Couple of weeks ago was my parents 40th wedding anniversary, and even if we are many kilometers away from each other I decided to celebrate with them! But hey, what is the wedding party without a cake, right? I wanted this to be very real, so a I called my Mom and I asked what cake she would like have, she chose very simple Carrot and Beetroot Cake.

This cake is very flavorful and moist, and it can be made as a simple loaf or bundt cake, or as a more festive treat, layered and covered with cream cheese frosting. 


Carrot and Beetroot Cake

{recipe adapted from Drizzle and Dip}

 

cake 

250g cake flour

1 tbsp baking powder

pinch of salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

200g sugar

3 eggs, separated

175 ml sunflower oil

1 tsp vanilla extract

60 ml buttermilk or sour cream

150 g finely grated raw carrot

150 g finely grated raw beetroot

 

frosting

200 g butter

160 ml dulce de leche

450 g cream cheese

100 g confectioners sugar (optional, I didn't add)

 

 

 

Method:

1. Preheat the oven to 180'C.

2. Grease and dust with flour two 15 cm cake pans.

3. In a large size bowl combine the carrot, beetroot, sugar, slightly beaten egg yolks, buttermilk or sour cream, oil and vanilla. Mix until combined.  

4. In a separate bowl sift the flour, baking powder, salt and spices together, then fold into carrot - beetroot mixture.

5. Beat the egg white until stiff and gently fold into the cake batter. Divide evenly between the prepared pans and bake for about 45 minutes.

6. Cool the layers in the pans for 15 minutes and unmold them onto a wire cooling rack.

7. Make the frosting. In a bowl of a electric mixer beat the butter and dulce de leche until pale and fluffy. Add the cream cheese and continue beating until the mixture is smooth. Refrigerate until needed.

8. Assemble the cake. Slice each layer in half  horizontally so you have four thing cake layers.

9. Place the first layer on a cake plate. Spread on an even layer of the frosting. Repeat until you covered three layers. Place the last layer on top, cut side down.

10. Spread thing layer of the frosting over the whole cake. Using an of set spatula create a striped  pattern in the frosting, beginning at the bottom and working straight up.