To celebrate my 3 year anniversary on Kravings Food Adventures, I’m going to combine two root vegetables – carrots and beetroots to make my special carrot cake with beetroot buttercream. This sweet treat is so delicious that you would never guess it is packed with vegetables.
The beets have already been roasted in a foil for 45 minutes at 350 degrees. Whenever I make this recipe, I always roast extra beets, as I can add them in other recipes as well. Beets are known to be low in saturated fat and cholesterol. They are also a good source of dietary fibre, vitamin C, magnesium and potassium, and a very good source of folate and manganese.
The cupcake base is an easy carrot cake recipe made with oil instead of butter. I like the idea of balancing the simplicity of this cake with the richness of the buttercream.
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ cup sugar
- ¼ teaspoon salt
- 1½ cups grated carrots
- 2/3 cup oil
- 2 beaten eggs
- 1 cup butter at room temperature
- 3 cups sifted icing sugar
- 2 tbsps or more milk
- 2 tbsps or more grated beets
- Sift together the flour, baking soda and baking powder and cinnamon. Add in the sugar and salt
- Add the carrots and oil to a food processor, add half the beaten egg and the flour mixture, 1 tbsp at a time, add the rest of the egg and all of the flour mixture and scrape the bottom of the mixing bowl
- Divide the mixture among 8 cupcake cases and bake in a preheated 350 degree oven for 10 – 15 mins
- Whip the butter and add in the icing sugar, 1 tbsp at a time, until fluffy and well combined. Add milk
- Fold in the beets to get the desired consistency
- When the cupcakes are cooled, fill a piping bag with the buttercream and pipe in a clockwise pattern
Step by step video – https://www.youtube.com/watch?v=s2M8WQXK9cA&feature=youtu.be
Photo by: Adam Ahmed