Amounts  For Cake:
7 ea                           Eggs
1 cup                         Vegetable Oil
365 grams                 Sugar
3/4 teaspoon             Salt
414 grams                 All Purpose Flour
9  grams                    Ground Cinnamon
2  grams                    Ground Cardamom
6  grams                    Baking Soda
3  grams                    Baking Powder
500 grams                 Peeled and Shredded Carrots
70 grams                   Johnathan’s Alfalfa Sprouts

For the Ice Cream:
2 Cups                       Whole Milk
2 Cups                       Heavy Cream
6 Ounces                   Sugar
8 Ounces                   Egg Yolks
6 Ounces                   Sugar Snap Peas, blanched
2 Ounces                   Jonathan’s Pea Shoots



Combine the Eggs, Sugar and Oil with a whisk.  Add the sifted dry ingredients and mix to combine.  Finally, add the carrots and sprouts at the end.  Spread onto a cookie sheet lined with parchment paper and bake at 200 degrees F., until the cake is set.

Ice Cream:

Bring Cream and Milk to a simmer in a heavy bottomed pot with the Sugar.  Temper with the egg yolks and stir, over low heat with a wooden spoon, until the mixture coats the back of the spoon. Do not allow the mixture to boil.  Strain into a container that is set in a bowl of ice to allow the mix to cool quickly.  While this mix is cooling, blanch and puree the snap peas, add the sprouts and puree until smooth.  Strain the peas and add into the ice cream base.  Continue to process in your favorite Ice cream machine.

 Seed Brittle

Amounts for Seed Brittle:

1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup Jonathan’s salad topping seed mix
2 tablespoons butter, softened
1 teaspoon baking soda


In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Set candy thermometer in place, and continue cooking until temperature reaches 300 degrees F.

Remove from heat; immediately stir in butter and baking soda.  Fold in the seed mix and pour at once onto greased cookie sheet or a silpat. With gloved hands or two utensils, lift and pull the mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.