Carrot-Beet Cake Recipe

A super-moist carrot spice cake with the goodness of beets!


2 cups white flour, 2 teaspoon baking powder, 2 teaspoon cinnamon, 1 teaspoon soda, 3/4 teaspoon salt, 1 teaspoon nutmeg, 1/2 teaspoon cardamom, 1/2 teaspoon cloves

1/2 cup white sugar, 1 cup brown sugar, 3 large eggs, 3/4 cup vegetable oil, 1 teaspoon vanilla

2 cups rough grated carrots

1 cup beet puree: (this is easy… simply cut off the tops and bottoms of 3-5 beets, scrub under warm water. Place in microwave bowl with 3 tablespoons of water and cover. Cook on high for about 8-9 minutes. Let cool, puree in blender or food processor with a few drops of water if needed). Can be made ahead of time and even frozen in sandwich bags. Puree beets are also great when added to risotto!!!

Icing: 1 cup icing/powdered sugar, 1 block of cream cheese, 1/2 cup butter, 1 teaspoon vanilla, 1/2 teaspoon cardamom, 1/2 tablespoons of orange zest (optional). Bring all ingredients to room temperature and mix until smooth.

1/2 cup walnuts, dark pan-toasted and finely chopped.



Grease and flour two 8″ cake pans.

In a large bowl whisk flour, baking powder, spices, baking soda and salt. In a separate bowl beat sugars eggs, oil, vanilla and beet puree. Pour over flour mixture and stir until smooth. Add grated carrots and pour into baking pans, leveling the tops with a spoon.

Bake cake pans in center oven at 350 for about 45 minutes. Once cooked, remove from oven and let cool in pans for about 20 minutes. Carefully remove from pans and cool completely.


Assembly: Smooth 1/2 of icing on top of the first cake. Add second layer and cover the top with remaining icing. Sprinkle dark-toasted walnuts on top.





Customizing The Classic Cinnamon Sticky Bun

I had a lot of fun during this Fall16′ season with the Pumpkin Spice Latte (#PSL) craze. I created many funny posts on Facebook about the seasonal flavour and the oodles of products that were playing off the PSL craze. PSL-scented bathroom tissue? Toothpaste? Beer?

Here’s a great recipe that incorporates the flavours of pumpkin, cinnamon and other spices. I gotta tell you… this is really delicious: Spiced Pumpkin-Molasses-Cinnamon Sticky Bun. The bun is light, not-too-sweet and perfect with freshly brewed black coffee.


The basic recipe comes from Canada’s Baking Sweetheart Anna Olson. She and her husband Michael have been friends for a long time and Anna is always my go-to for tried-and-true baking recipes. I started with her Classic Cinnamon Sticky Buns recipe and adapted just three things to turn this recipe into a custom seasonal favourite; I added a teaspoon of allspice with the cinnamon, replaced the maple syrup with dark molasses, and added a thin layer of pure pumpkin puree on top of the dough before adding the brown sugar mixture and rolling the dough into pinwheels. Thats the great thing about Anna’s recipes; they are perfectly tested and then can be slightly adapted to help create your own baking inventions…


In Anna’s kitchen. Me, ‘helping’… ha-ha! On that day, she and I were making donuts!


1 ¼ cup 2% milk, just above body temperature (105 F)

2 ¼ tsp (1 pkg) instant dry yeast

¼ cup sugar

1 large egg at room temperature

¼ cup unsalted butter, melted

3 ½ cup all-purpose flour

¾ tsp salt

½ cup unsalted butter

1 cup packed light brown sugar

½ cup dark molasses

Filling & Assembly
⅔ cup packed light brown sugar

1 Tbsp ground cinnamon

1 Tspn allspice

2 cups pure pumpkin puree

3 Tbsp unsalted butter, melted

1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.

1. For the goo, add the butter, brown sugar and molasses in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.

Filling & Assembly
1. For the filling, stir the brown sugar, allspice and cinnamon together and set aside. Have the melted butter ready.

2. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Spread the entire surface with the pumkpin puree. Lightly brush the entire surface of the pumpkin with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.


3. Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.

4. The sticky buns are best served the day they are baked.


For great baking tips and recipes, please check out Anna’s brand new book Bake With Anna Olson . Its filled with tons of baking secret tips and all the classic recipes you make at home!

Enjoy… and PLEASE… eat these fabulous buns responsibly!

(and click LIKE/SHARE if you loved). Until next time, KL