Name: Vegetable cake
Yield: Makes 6 small cakes
Cuisine: European
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

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.