Carrot, banana and beetroot cake with honey and yoghurt icing

January 4, 2019 (Last Updated: January 29, 2020)

How do we like our vegetables? In a cake, of course.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Carrot, banana and beetroot cake with honey-and-yoghurt icing

By Nomvuselelo Mncube Serves: 8 - 10
Total Time: 20 mins + 1 hr, to bake

How do we like our vegetables? In a cake, of course. 


  • CAKE

  • 250g white sugar
  • 4 large eggs
  • 250ml (1 cup) sunflower oil
  • 1 tbsp vanilla essence
  • 100ml buttermilk
  • 380g cake flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • pinch salt
  • 1 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 large beetroot, peeled and grated
  • 100g carrot, peeled and grated
  • 1 banana, mashed
  • 100g walnuts, chopped
  • zest of 1 lemon

  • 1 tsp vanilla essence
  • 200g cream cheese
  • 200g double-cream plain/Greek yoghurt
  • 100g honey
  • zest of 1 lemon
  • edible flowers, to garnish



For the cake, preheat the oven to 180˚C. Grease and line a 21cm springform cake tin with baking paper. Be sure to cut the baking paper long enough to extend 11cm past the rim of the tin. Set aside until needed.


In the bowl of a handheld/stand mixer, beat the sugar and eggs together until creamy. Add the sunflower oil, 1 tbsp vanilla essence and buttermilk. Beat until incorporated. Set aside until needed.


In a separate bowl, combine the flour, baking powder, bicarbonate of soda, salt, ground cinnamon and ground ginger. Sift this mixture over the creamed sugar and eggs. Mix until well combined. Add the remaining cake ingredients and mix well. Transfer the batter to the prepared cake tin and bake in the preheated oven until golden brown, about 1 hour. Remove from oven and set aside to cool in the tin.


For the icing, place the 1 tsp vanilla essence along with the remaining icing ingredients in the bowl of a hand-held/stand mixer and beat until smooth.


To assemble, remove the cake from the tin and place on a cake stand. Spoon the icing over the top. Use a spatula or the back of a spoon to smooth the surface. Arrange the edible flowers around the edge of the icing, as decoration.

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