Serves:Makes 6 small cakesNutrition facts:200 calories20 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.