The innovative use of vegetables was a big culinary trend in 2017 and those in the know keeps it on the list of top trends for 2018. More sustainable than meat, nose-to-tail seems to be taking a second place to the new approach of root-to-stem, “which makes use of the entire fruit or vegetable, including the stems or leaves that are less commonly eaten. Recipes like pickled watermelon rinds, beet-green pesto or broccoli-stem slaw have introduced consumers to new flavors and textures from old favorites.” (Read more about food trends for the new year on businesswire.com)
While we are not going molecular with our recipe for the weekend, it proudly carries a vegetable in its name, ingredients list and taste and makes for a very interesting pairing with the intriguing nuances of sweet, citrus and spice in our 2017 Lookout Semi-Sweet.
Carrot Cake Recipe
For the Cake
400 g canola oil
350 g Demerara sugar
350 g carrots (grated)
150 g courgette (grated)
100 g pecan nuts (chopped)
½ tin crushed pineapple
350 g cake-flour
1 tsp salt
1 tsp bicarb
1 tsp baking powder
½ tsp cinnamon
Combine oil, sugar and eggs with paddle attachment.
Add fruit, vegetables and nuts and mix to combine.
Combine the dry ingredients and add to the wet. Mix to combine.
Pipe into silicon moulds and bake at 160 °C for approximately 20 minutes.
Allow to cool before cutting off the domed top. Wrap and freeze before unmoulding.
For the cream cheese frosting
125 g butter
125 g icing sugar
1 vanilla pod
1 lemon zest
315 g cream cheese
Cream butter, icing-sugar, vanilla pod and lemon zest until light, white and fluffy.
Add cream cheese gradually, allowing to combine fully before adding more each time.
Spread frosting generously on carrot cake.
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