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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.
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert, Snack
Cuisine American
Servings 9 servings

Equipment

  • Baking tin

Ingredients
  

  • 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

Instructions
 

  • 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