Karolien – There's Life After Kids

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Scrumptious Carrot & Beetroot Cake

Scrumptious Carrot & Beetroot Cake

Scrumptious Carrot Cake

Recipe by Karolien de KockDifficulty: Easy


Prep time


Cooking time




  • 200 g Sugar

  • 3 eggs

  • 250 ml sunflower oil

  • 500 ml of grated carrots & beetroot

  • 170 g (350 ml ) cake flour

  • 7 ml baking powder

  • 1 ml salt (or to taste)

  • 100 g of muesli, nuts, or seeds

  • 15 – 20 ml of Chinese spice

  • For The Topping


  • Lemon Essence

  • Icing Sugar


  • Pre-heat the oven to 180 degrees celcius. Prepare a pan for baking the cake. 
  • Beat the eggs, sugar and oil together in one bowl
  • Add all the remaining ingredients and mix well.
  • Put mixture in baking pan and bake for approximately 45 minutes or until the tester comes out clean when you poke it. 🙂

  • Let the cake cool off and cover with a mascarpone, lemon essence and icing sugar mixture for a slight lemony icing.


  • This is one of our family’s favorite cakes after my chocolate Mayonnaise cake. The carrot, beetroot, five spice and muesli makes for a cruncy, spicy cake to enjoy at any time. I like to think of it as a veggie portion. 😉
  • Disclaimer: photo not my own

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