Beetroots and carrots combine in this delicious fruit cake, made crunchy with the addition of pecan nuts. It's light, too, made with egg whites and the wonderful caramel cream cheese icing finishes it off nicely.
- 200g carrots
- 100g beetroot
- 250g plain flour
- 300g sugar
- 3 eggs
- 175ml sunflower or veg oil
- 50ml milk
- 1 tsp. each vanilla and cinnamon
- Pinch each nutmeg and salt
- 1 tbsp. baking powder
- 75g chopped pecans
- 100g dulce de leche (caramel in a tin)
- 100g brown sugar
- 100g butter
- 250g cream cheese
Grate the carrots and beetroot. Sift together the plain flour, cinnamon, nutmeg, salt and baking powder. Whisk together the sugar and the egg yolks until pale and fluffy, then add the sunflower oil.
Sift the dry mix into the wet mix and stir to combine. Fold in the carrots and beetroots, along with the pecans, then stir in the milk and vanilla.
In another bowl, whisk the egg whites until stiff peaks form. Gradually fold the egg whites into the cake mix, stirring in one spoon of the egg whites first to loosen. Be careful not to knock the air out.
Turn out into a 20cm loose-bottomed grease and lined cake tin. Bake for 40-50 minutes at 180C until a skewer inserted into the centre of the cake comes out clean. Leave to cool completely.
Beat the dulce de leche, sugar, butter and cream cheese together until pale and fluffy. If you don't like icing with a slight texture, whiz the sugar in a processor until the sugar is fine. Once combined, use to fill and top the cake.