Savory Beetroot and Carrot Cake

Savory Beetroot and Carrot Cake

Would you eat a savory cake? This savory beetroot and carrot cake will change your mind about everything you thought you knew about savory cakes. I had never made any savory cakes before, until I tried and tested this recipe. I’d always been intrigued about savory cakes, the idea of adding vegetables in your cakes never sat well with me until I made this cake.

Savory beetroot and carrot cake

This is a colorful vegan recipe and will definitely cheer up your taste buds. The thyme and oregano herbs are used to flavor this cake and give it the savory element. The carrots and beets will naturally sweeten the cake while adding nutrients to the cake at the same time.

The recipe is pretty simple to make. I simply grated the beets and carrots, added the rest of the ingredients and baked it at 180 degrees Celsius for 40 minutes. I substituted the eggs with a flax meal, which is blended flax seeds mixed with water. This is the vegan version to using eggs. It’s hard to go wrong with this recipe and if you’ve made any cakes before then you’re good to go. The cake has an earthy taste that is delicious and flavorful.

Savory beet and carrot cake

This savory beetroot and carrot cake can be enjoyed either warm or cold, as a snack or a dessert. If you’re unsure of how to incorporate beetroot in your recipes, try this recipe and let me know. I also have a beetroot hummus recipe that would interest you. You may also follow me on Pinterest for more delicious wholesome recipes.

The cake can store in the fridge for up to 1 week in an air tight container.


Savory beet and carrot cake

Savory Beetroot and Carrot Cake

Miss Kabaki
This Savory Beetroot Carrot Cake is a colorful vegan recipe that will definitely cheer up your taste buds.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert, Snack
Cuisine American
Servings 9 servings


  • Baking tin


  • 2 cups All-purpose flour
  • 1 tbsp Thyme
  • 1 tbsp Oregano
  • 1/2 tsp Black pepper
  • Pinch of salt
  • 2 Large beets
  • 3 Medium carrots
  • 1 Red onion
  • 1/4 cup Pumpkin seeds
  • 2 tbsp Flax meal+ water
  • 1 cup Soy milk
  • 1/2 cup Olive oil


  • Preheat oven to 180 degrees. Grease a square baking tin with olive oil and line a baking paper
  • In a large bowl, combine flour, thyme, oregano, pumpkin seeds, salt and pepper.
  • Slice onion finely and sauté in a little oil for about 5 mins then let it cool completely.
  • Peel and grate beets and carrots and set aside
  • In the flour mixture, fold in beets, carrots and onions
  • Whisk flax eggs with soy milk and stir into the flour mixture. You should have a moist mix. Add in more milk if mixture is too dry.
  • Spoon the mixture into the baking tin and smooth out the surface.
  • Bake for about 40 mins. Enjoy warm or cold.
Keyword beetroot cake, carrot cake, savory cake


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