Mangelwurzel & Carrot Cake Recipe

If you’ve been growing veg for any length of time, you’ll know that mangelwurzel doesn’t often get the spotlight. Traditionally grown as animal fodder, this knobbly root is actually sweet, earthy and absolutely delicious in baking. Paired with carrot, it makes the most gloriously moist cake, the sort you’ll want to slice thickly and eat with one hand while guarding the rest with the other!

Serves 8

Ingredients:

• 200g plain flour
  
• 1 tsp baking powder
  
• 1 tsp bicarbonate of soda
  
• 1 tsp cinnamon
  
• ½ tsp nutmeg
  
• 150g light brown sugar
  
• 3 medium eggs
  
• 150ml sunflower oil
  
• 150g grated carrot
  
• 150g grated mangelwurzel
  
• 50g chopped walnuts or pecans (optional)

Icing ingredients:

• 200g cream cheese
  
• 50g unsalted butter, softened
  
• 100g icing sugar
  
• 1 tsp vanilla extract

Method:

1. Preheat oven to 180°C (fan 160°C). Line a 20cm cake tin.
   
2. Mix flour, baking powder, bicarb, cinnamon, nutmeg, and sugar in a bowl.
   
3. Beat eggs and oil together, then fold into dry ingredients.
   
4. Stir in grated carrot, mangelwurzel, and nuts.
   
5. Pour into tin and bake 40–45 minutes until golden and springy.
   
6. For icing, beat butter and cream cheese until smooth. Add icing sugar and vanilla. Spread over cooled cake.

Serving suggestion:

A perfect teatime treat with a mug of Earl Grey.