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Spiced Pumpkin and Beetroot Cake with Cream Cheese Frosting

A moist, vitamin-rich cake featuring grated beetroot and pumpkin, topped with a glossy, light cream cheese and meringue frosting.

BakingVegetarianDessertCakeBeetrootPumpkin
Estimated Nutrition
Calories
510.5
kcal / serving
6125.4 kcal total
Carbs
65.5g
per serving
785.4 g total
Fat
24.9g
per serving
298.5 g total
Protein
7.4g
per serving
88.2 g total
Cook Time
30
minutes
Serves
12
slices
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
300
g
Self-Raising Flour
300
g
Light Muscovado Sugar
2
tsp
Bicarbonate Of Soda
0.5
tsp
Caster Sugar
to beat with eggs
1
tbsp
Golden Syrup
100
g
Icing Sugar
sifted, for frosting
2
tbsp
Golden Syrup
for frosting
Dairy
4
piece
Eggs
free-range, beaten
200
g
Butter
melted and cooled
200
g
Cream Cheese
softened, for frosting
85
g
Butter
softened, for frosting
Fruits
175
g
Sultanas
soaked in 1 tbsp dark rum for 20 minutes and drained
1
piece
Orange
zest only
1.5
piece
Oranges
zest and juice, for frosting
Liquids
1
tbsp
Orange Juice
NutsSeeds
3
tsp
Mixed Spice
0.5
tsp
Sea Salt
Other
3
piece
Egg Whites
free-range or pasteurised
Vegetables
100
g
Beetroot
grated, mixture of yellow and striped varieties
400
g
Pumpkin
grated peeled weight, or butternut squash

Method

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