Vegatable Cake 4-3

Vegetable Cake with Ginger Frosting

Carrot cake flavoured with zucchini, beetroot and ginger frosting.


Number of portions
  • 10 eggs

  • 900 g sugar

  • 400 g butter

  • 250 g beetroot

  • 250 g zucchini

  • 250 g carrots

  • 1 kg wheat flour

  • {1,5} tbsp Santa Maria Bicarbonate

  • 2 tbsp baking powder

  • 3 tbsp Santa Maria Cinnamon

  • 2 tbsp Santa Maria Cardamom

  • 400 g cream cheese

  • 300 g butter, room-temperature

  • 400 g icing sugar

  • 2 tbsp Santa Maria Ginger

How to prepare

  1. Grate beetroot, zucchini and carrot.

  2. Melt the butter and let it cool off.

  3. Whisk the eggs and sugar to get a puffy mixture.

  4. Mix the dry ingredients with the butter and add it all to the mixture. Then add the grated veggies. 

  5. Grease and bread a gastro tray before your pour the mixture into it.

  6. Bake at 175°C in the middle of the oven for 25-35 minutes and let the cake cool off.

  7. Mix everything for the frosting and spread it over the cake.

  8. Garnish with grated carrot, shredded zucchini and sliced beta (cut thinly on mandolin and place in ice water overnight). 

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