Carrot And Beetroot Cake With Caramel Cream Cheese Frosting

DRIZZLE AND DIP
18Ingredients
80Minutes
1540Calories

Ingredients

US|METRIC
  • 3 free range eggs
  • 300 grams sugar
  • 175 milliliters sunflower oil
  • 1 teaspoon vanilla extract
  • 60 milliliters hot water
  • 250 grams cake flour (Sasko)
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 200 grams grated carrot (finely)
  • 100 grams beetroot (finely grated)
  • 50 grams chopped walnuts (coarsely, or pecan nuts, plus a handful of extra for decorating)
  • icing
  • 100 grams butter
  • dark brown sugar (100g Muscavado)
  • 80 milliliters dulce de leche (1/3 of a cup, caramel treat, ready made caramel)
  • 240 grams cream cheese
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    NutritionView More

    1540Calories
    Sodium41% DV990mg
    Fat148% DV96g
    Protein35% DV18g
    Carbs53% DV159g
    Fiber20% DV5g
    Calories1540Calories from Fat860
    % DAILY VALUE
    Total Fat96g148%
    Saturated Fat30g150%
    Trans Fat
    Cholesterol280mg93%
    Sodium990mg41%
    Potassium570mg16%
    Protein18g35%
    Calories from Fat860
    % DAILY VALUE
    Total Carbohydrate159g53%
    Dietary Fiber5g20%
    Sugars101g202%
    Vitamin A200%
    Vitamin C8%
    Calcium40%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.