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Carrot and Beetroot Cake

Carrot Beetroot Cake

Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Kyrstie Barcak - A Fresh Legacy


  • 100 grams butter
  • 1 tablespoon coconut oil
  • 1/2 cup brown sugar
  • 2 small eggs 105 grams approx in total
  • 1 and 1/2 cups generous of combined grated beetroot and carrot
  • 1 and 1/2 cups self raising flower
  • 1 tablespoon cocoa nibs
  • 2 tablespoons dried cranberries
  • 1 tablespoon orange blossom water


  1. Set the oven to 170 degrees to heat
  2. To a bowl add the butter, coconut oil and sugar to a bowl
  3. Mix to combine well until light and fluffy
  4. Add the eggs and continue to mix
  5. Add the remaining ingredients and stir to combine
  6. Pour mixture into a cake tin and bake for 45 minutes
  7. Test for readiness by inserting a skewer into the center of the cake. If it removes with no residue/stickiness it is cooked. If the skewer does not remove cleanly continue to cook until it does. Test every 5 minutes