Carrot cake with a difference. Photo by PR Times.

For most people, cake is way up there on the list of most beloved foods. We bake or buy them to celebrate big days like birthdays and weddings, but also those important occasions like the kettle’s just boiled. We love trailing our fingers in the icing and we can’t get enough of their fresh, fluffy texture.

More tea, vicar? Photo by PR Times.

Now, to mess with our heads entirely, a Japanese food stylist has tarted up healthy foods to resemble decadent desserts. Forget red velvet, chocolate fudge or vanilla sponge, these ‘cakes’ use vegetable roots and peels (and their natural colour) to create beautifully hued constructions. Their sponge base is made with natural ingredients like soybean flour, with little or no sugar added, and the icing is made from tofu or cream cheese.

A plethora of delights. Photo by PR Times.

Recently Eat Out HQ has observed some crazy creations that turn ordinary baked goods into insane inventions like deep-fried doughnut cones for ice cream, doughnut-cannoli hybrids and even cakes made entirely of stacked pancakes (40 of them, to be precise). But this new concept – here it comes – takes the cake.

The team at Rocket News reports that food stylist Mitsuki Moriyasu’s ‘Vegiedeco Salads’ have been so successful at a restaurant in Nagoya, Japan, that they have spawned their very own eatery solely dedicated to these creations.

No thanks. Photo by PR Times.

We have a few requests to make of local confectioners. Please don’t ever make us one of these salad cakes. Please stick to butter, sugar, eggs, farm cream, chocolate – and don’t forget the sprinkles. Please don’t ever change.