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Make caramel by boiling sugar and water. Decorate the cake with pineapple slices, maraschino
cherries and caramel threads.
carrot, apple & pineapple cake
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200g carrot
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200g pineapple
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200g apple
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1 cup coconut (grated)
3 cups flour
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1 tbsp baking soda
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1 tbsp cinnamon
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1 cup sugar
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1 cup honey
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4 eggs
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1 cup oil
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1 packet vanilla sugar
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1 cup chopped nuts
1
Juice the carrot, pineapple and apple pieces. Use the pulp collected in the pulp container.
Mix carrot, pineapple and apple pulp. Add honey, sugar, oil and vanilla sugar and blend well. Sift
in the dry ingredients until just blended in.
Stir in coconut and nuts. Pour into a greased cake tin tin. Bake at 160°C for approximately
5-55 minutes.
Note: This mixture also makes great muffins. Fill muffin tins 3/4 full and bake for 40 minutes.
Fruit and vegetables facts
Fruit/vegetable
Apples
Apricots
Beetroot
Blueberries
Brussels sprouts
Cabbage
Carrots
Celery
Cucumber
Vitamins/minerals
Vitamin C
High in dietary fibre, contains
potassium
Good source of folate, dietary fibre,
vitamin C and potassium
Vitamin C
Vitamin C, B, B6, E, folate and dietary
fibre
Vitamin C, folate, potassium, B6 and
dietary fibre
Vitamin A, C, B6 and dietary fibre
Vitamin C and potassium
Vitamin C
Kilojoule/calorie
count
200g=150kJ (72
cals)
30g=85kJ (20
cals)
160g=190kJ (45
cals)
125g=295kJ (70
cals)
100g=110kJ (26
cals)
100g=110kJ (26
cals)
120g=125kJ (30
cals)
80g=55kJ (7 cals)
280g=120kJ (29
cals)
EnglisH
11
Juicing speed
high
low
high
low
low
high
high
high
low
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