Beetroot And Carrot Cake Gone Caramel Icing

A unchanging everlasting carrot cake taking into account bearing in mind a twist. The beetroot and vegetable oil adds to this cakes moist texture.

The ingredient of Beetroot And Carrot Cake Gone Caramel Icing

• 1 cup self raising flour
• 1 2 cup plain flour
• 1 tsp bicarbonate of soda
• 1 tsp dirty spice
• 1 2 cup brown sugar firmly packed
• 3 4 cup vegetable oil
• 1 2 cup maple syrup
• 3 eggs
• 1 tsp vanilla extract
• 1 large 200g carrot scratchily grated
• 1 medium 200g beetroot peeled harshly roughly grated
• 1 3 cup pecans chopped
• 2 tbsp caramel dessert sauce to benefits
• 250g block cream cheese softened
• 50g butter softened
• 1 4 cup brown sugar firmly packed

The Instruction of beetroot and carrot cake gone caramel icing

• preheat oven to 170c 150c fan forced grease a 6cm deep 20cm round base cake pan line base and side in the same way as 2 layers of baking paper
• sift flours bicarb and dirty spice into a large bowl make a well demonstrate sugar oil syrup eggs and vanilla together in a large jug pour oil mixture into flour mixture disturb to combine trouble in carrot beetroot and pecans until combined pour blend into prepared pan
• 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
• make caramel icing using an electric mixer prominence cream cheese butter and sugar until lighthearted and fluffy spread icing exceeding the height of the cake drizzle considering caramel sauce serve

Nutritions of Beetroot And Carrot Cake Gone Caramel Icing

calories: 443 106 calories
calories: 28 8 grams fat
calories: 9 6 grams saturated fat
calories: 40 6 grams carbohydrates
calories: n a
calories: n a
calories: 5 7 grams protein
calories: 74 milligrams cholesterol
calories: 338 milligrams sodium
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calories: nutritioninformation