Kids party
Beetroot Carrot Cake
A great idea for a loved one's birthday! A Beetroot Carrot Cake with Violife Creamy frosting and blueberries! Go ahead, give in to the temptation!
![prep time]()
Cooking time30 minutes![preparation time]()
Prep time30 minutes![servings]()
Servings12 portions
FOR THE CAKE:
- 200 g mixed beetroot and carrot, grated
- ½ orange, zest
- 95 g coconut flour
- 70 g buckwheat flour
- 100 g dehydrated coconut
- 75 g coconut sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- ½ tsp cardamon
- pinch of sea salt
- 2 tbsp ground flaxseed
- 6 tbsp water
- 80 ml olive oil
- 60 ml almond milk
- 60 ml orange juice
- 2 tsp apple cider vinegar
FOR THE FROSTING:
- 2 packs Violife Creamy Original
- 800 ml cans coconut milk (refrigerated overnight)
- 1 cup icing sugar
- 1 cup blueberries
- Zest from 1 lemon
FOR THE TOPPING:
- blackberries
- fresh thyme sprigs
- edible flowers
- Preheat oven to 180°C.
- Grease and line three 21cm round cake pans.
- Peel and roughly grate beetroot and carrots, stir in orange zest and set aside.
- Mix ground flaxseed and the 6 tbsp water and set aside.
- In a large bowl whisk together the flours, the coconut, the sugar, baking powder, bicarbonate of soda, cinnamon, cardamom and salt. Set aside.
- In a small bowl whisk together olive oil, almond milk, orange juice, apple cider vinegar and flax eggs. Set aside.
- Add the beetroot mix to the dry mix and then add the liquid mixture until combined.
- Evenly divide the mixture between the cake pans.
- Bake for 30 mins. Let cool.
FOR THE FROSTING:
- Add solid part of coconut cream to bowl.
- Add Violife Creamy Original and whisk until smooth.
- Add icing sugar and stir. Blitz the blueberries in a blender and fold into your frosting mixture.
- Once cakes are cool, spread frosting between the layers and sandwich one on top of the other.
- Decorate with blackberries, thyme sprigs and edible flowers.
