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Vegetable cake

Serves: Makes 6 small cakes Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 125 g beets, peeled and coarsely grated
  • 125g courgettes, coarsely grated
  • 250g carrots, coarsely grated
  • 1 x 200g tin of pineapple chunks, drained
  • 3 large eggs
  • 80 ml (3/4 c) buttermilk
  • 500 ml (2 c) sugar
  • 375 ml (1½ c) oil
  • 5 ml (1 t) vanilla
  • 200 g macadamia nuts, lightly toasted and lightly chopped
  • 750 ml (3 cups) flour
  • 5 ml (1 t) baking soda
  • 10 ml (2 tsp) baking powder
  • 5 ml (1 t) salt
  • 5 ml (1 t) cinnamon
  • 2.5 ml (½ t) ginger
  • A pinch of ground cloves
  • Cream cheese icing
  • 2 x 230 g containers Lancewood full cream cheese
  • 180g icing sugar, sifted
  • 60 ml (¼ cup) honey
  • 60 ml (¼ cup) butter 30 ml (2 tbsp) orange juice
  • A few young carrots for the caramelized carrots on top

Instructions

Preheat the oven to 160 ° C.

1 Line two 22 cm x 33 cm Swiss roll pans with baking paper. Combine the beets, courgette, carrot, pineapple, eggs, buttermilk, sugar, oil, vanilla and nuts well in a large bowl.
2 Sift the flour, baking soda, baking powder, salt, cinnamon, ginger and cloves together.
3 Stir in the wet ingredients.
4 Divide the batter into the prepared pans.
5 Bake for 20 minutes until golden brown or until a skewer comes out clean.
6 Let the cake cool for 10 minutes in the pan.
7 Use a round cookie cutter (diameter 10 cm) and cut the cake in circles.

Decorate

8 Mix the cream cheese lightly and add the icing sugar.
9 Stir quickly but do not over mix.
10 Keep in the fridge until the cake is completely cool.
11 Spread a layer of icing on one cake circle and stack the circles together.

Caramelized carrots

12 Melt the butter and honey in a medium size pan and add the carrots and juice.
13 Boil gently until it begins to caramelize.

 

 

 

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