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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

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 Lookout Semi-Sweet.


Carrot Cake Recipe     

For the Cake

400 g   canola oil

350 g   Demerara sugar

5          eggs

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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