Spiced Beetrooot Cake with Orange Cream Cheese Icing recipe

Preparation Time: 20 minutes | Cooking Time: 60 minutes

Beetroot is cooked into a delicious spiced loaf cake batter in this recipe, before being topped with a simple orangey cream cheese icing. It lasts well in the fridge, but if you plan to cook this cake a few days in advance, don't ice it until you're ready to serve.


  • 200g plain flour
  • 125g light brown sugar
  • 50g dark brown sugar
  • 3 eggs
  • 150g butter
  • 50ml milk
  • 1/2 tsp. each baking powder and bicarbonate of soda
  • 3/4 tsp. cinnamon
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 225g beetroot
  • Zest 1/2 orange
  • 125g cream cheese
  • 50g butter
  • 100g icing sugar
  • Zest 1/2 orange
  • Orange juice to loosen as needed


  1. Peel and coarsely grate the beetroot. Beat the butter and sugars together until pale and fluffy, then beat in the eggs one at a time. Beat in the vanilla.

  2. Sift in the baking powder, bicarb, cinnamon, salt and flour. Stir to combine and then stir in the milk to loosen. Fold in the beetroot and orange zest and turn into a loaf tin. Bake at 160C for 50-60 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool before turning onto a wire rack.

  3. Make the icing by beating together the butter and cream cheese. Beat in the sugar, then add the orange zest. If the icing is too thick, loosen with a little orange juice before spreading onto the cake.

If you like, feel free to omit the spices. You could add a little cocoa powder instead to turn this into a chocolate orange beetroot cake. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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