Fennel and carrot cake is a unique and flavorful twist on a classic dessert that combines the delicate licorice-like notes of fennel with the natural sweetness of carrots. With a few ingredients and simple preparation, you can create a moist and aromatic cake that is both satisfying and intriguing. The finely grated carrots and finely chopped fennel bulb blend harmoniously, adding a delightful texture and a subtle complexity of flavors. Whether enjoyed as a delightful dessert or a special treat with a cup of tea, fennel and carrot cake offers a delightful combination of tastes that will captivate your taste buds. Embrace the creativity of making this unconventional cake and savor its deliciousness with every luscious bite.
Fennel & Carrot Salad
- 1 fennel bulb (thinly sliced)
- 2 medium carrots (shaved)
- 1 red onion (thinly sliced)
- 2 Tbsp walnuts (chopped and lightly toasted)
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp Dijon mustard
- 1/4 tsp agave syrup or honey
- Salt and pepper to taste
- Add the fennel, carrot, onion, and walnuts to a mixing bowl.
- In another small bowl, combine the olive oil, vinegar, mustard, agave syrup, and a sprinkle of salt and pepper, and mix well to combine.
- Add the vinaigrette to the salad and toss to coat. Serve with a sprinkle of salt and ground black pepper, to taste.