Gluten-Free Golden Beet and Carrot Cake Recipe

This recipe is my cherished gluten-free carrot cake traybake elevated by golden beetroot. I used to bake and sell this at market stalls, and it became a customer favourite. I’ve also adapted it into a layered wedding cake — it’s surprisingly versatile.

There are a few additional steps for the toppings, but don’t skip them. The salted pecan praline and candied beetroot and carrots add an exciting contrast in texture and flavour. They’re simple to make and really lift the finished cake.

Why You’ll Love These Golden Beetroot Carrot Cake

• Simple gluten-free flour base using just rice and oat flours.
• Familiar carrot cake flavour but more complex thanks to golden beetroot, apples, sultanas and pecans.
• Impressive appearance while staying easy to prepare.
• Moist, spiced cake balanced by a light cream cheese buttercream.
• Topped with salted pecan praline and candied beetroot and carrot for crunch and a lovely finish.
• Generous quantity ideal for serving a crowd.
• No xanthan gum required.

Ingredients Needed

Golden beetroot / Yellow beets: Use yellow beets when in season for the best flavour and colour; avoid swapping with purple beetroot if you want to keep the cake’s golden tone.

Carrots: Organic carrots are preferable for flavour.

Apples: Tart dessert apples such as Granny Smith work well.

Sultanas: Optional, but they add sweet, chewy bursts.

Pecans: Optional; omit for a nut-free version.

Rice flour: A widely available, economical gluten-free flour. White or brown rice flour works here.

Oat flour: Adds lightness and flavour. Use ready-ground gluten-free oat flour or grind oats at home.

Light brown muscovado sugar: For deeper caramel notes; substitute light brown sugar if needed.

Butter: Unsalted is best so you control the salt level.

Eggs: Medium size (approx. 60g each with shell). Weighing eggs for accuracy is recommended.

Orange zest & vanilla extract: Orange zest adds brightness; ordinary vanilla extract is fine for this recipe.

Mixed spice: A warming UK spice blend; use store-bought or make your own mixed spice.

Bicarbonate of soda and baking powder: Both act as leavening agents—ensure baking powder is gluten-free.

Salt and black pepper: Salt enhances and sharpens flavors; a touch of black pepper adds subtle warmth.

For the buttercream

Icing sugar: (powdered/confectioners sugar) for a smooth, creamy buttercream.

Butter: Unsalted and room temperature for easy creaming.

Vanilla extract: Use a decent-quality extract for the best flavour in buttercream.

Salt: A pinch of salt balances the sweetness.

Cream cheese: Full-fat, chilled until needed; use spreadable tub-style cream cheese if preferred for stability.

For the pecan praline

Pecans: Toasted for flavour.

Sugar: White caster sugar works well to make the caramel.

Salt: A pinch of salt to finish.

For the candied carrot and beetroot

Carrots & golden beetroot: Peeled and grated.

Caster sugar and water: For the sugar syrup to candy and preserve the shreds.

Step-by-step instructions

Full recipe details are given in the recipe card below.

Beetroot carrot cake

1. Preheat the oven and prepare a lined tin.
2. Whisk the sugar with orange zest until fragrant.
3. Add cooled melted butter, then beat in the eggs one at a time and vanilla.
4. Whisk together the dry ingredients: rice flour, oat flour, baking powder, bicarbonate of soda, mixed spice, salt and pepper.
5. Fold the dry ingredients into the wet mixture in thirds.
6. Fold in the grated beetroot, carrot, apple, sultanas and pecans until evenly combined.
7. Pour into the prepared tin and bake for about 60–70 minutes, covering loosely with foil if the top browns too quickly.

Cream cheese buttercream

1. Cream the butter until soft, then add icing sugar and beat until very light and fluffy.
2. Add salt and vanilla, then fold in the cream cheese until smooth. Pipe or spread onto the cooled cake.

Pecan praline

1. Toast pecans briefly, then chop roughly.
2. Melt sugar gently until it caramelizes to a golden colour, stirring or gently shaking the pan for even caramelization.
3. Remove from heat, stir in the pecans and a pinch of salt, then pour the mixture onto baking parchment to set. Once cool, break into shards.

Candied carrot and beetroot

1. Bring sugar and water to a boil, then simmer briefly to form a syrup.
2. Add the grated carrot and beetroot and simmer for a few minutes, then strain and pat dry.
3. Dry the shreds in a low oven until they dehydrate (often overnight on a low setting) and toss in a little extra sugar if you want a frosted appearance.

Expert Tips

Allow melted butter to cool before adding to the batter. Use a food processor grating attachment, julienne peeler or mandoline to produce even shreds of carrot and beetroot. Add the grated apple last to avoid browning. Mix the cake thoroughly from the bottom and scrape the sides to ensure an even batter.

Work quickly when making the praline: the caramel sets fast once the nuts are added. Pour the hot praline onto baking parchment set on a tray to protect your surface. Use a silicone spoon for easier cleanup. If hardened sugar sticks to the pan, soak with very hot water to loosen it.

When drying candied vegetables, keep the oven low and watch closely to prevent burning. Making the praline and candied shreds ahead saves time on the baking day.

Yes. The pecan praline can be made up to 5 days ahead (longer may affect nut freshness). Candied carrots and beetroot can be prepared 1–2 weeks in advance. Store both in airtight containers in a cool, dark place.

Keep the decorated cake out of the fridge for up to a day in a cool, dark place; beyond that, refrigerate because of the cream cheese buttercream. Refrigerated, it will keep for up to 3 days.

Yes. Freeze before decorating: wrap well in plastic wrap and foil to protect the cake. Keep in the freezer up to 2 months. Defrost wrapped at room temperature overnight.