Veggie cake with ginger frosting
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
Set oven to 175°C
Grate beetroot, zucchini and carrot.
Melt the butter and let cool.
Whisk eggs and sugar until light and fluffy.
Then, mix the butter with the dry ingredients and stir into egg mixture.
Lastly, stir in the grated vegetables.
Bread a gastro tin and pour in the batter.
Bake in the middle of the oven for 25–35 minutes. Let cool.
Mix all ingredients for the frosting.
Spread the frosting over the cake.
Garnish with grated carrot, shredded zucchini and sliced beetroots (cut thinly on mandolin and place in ice water overnight). Cut the cake into pieces.