Vegetable Cake with Ginger Frosting
Carrot cake flavoured with zucchini, beetroot and ginger frosting.
Ingredients
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
Glaze
400 g cream cheese
300 g butter, room-temperature
400 g icing sugar
2 tbsp Santa Maria Ginger
How to prepare
Grate beetroot, zucchini and carrot.
Melt the butter and let it cool off.
Whisk the eggs and sugar to get a puffy mixture.
Mix the dry ingredients with the butter and add it all to the mixture. Then add the grated veggies.
Grease and bread a gastro tray before your pour the mixture into it.
Bake at 175°C in the middle of the oven for 25-35 minutes and let the cake cool off.
Mix everything for the frosting and spread it over the cake.
Garnish with grated carrot, shredded zucchini and sliced beta (cut thinly on mandolin and place in ice water overnight).
Recipe categories
Food