This carrot and parsnip cake is a fantastic twist on the well-known coffee shop favourite. It is deliciously spiced with cinnamon and topped with a silky smooth cream cheese frosting. Although the sound of parsnip cake might not immediately sound appealing, after the first bite we are sure you’ll be converted. Plus, look out for paper mini loaf cases in the supermarkets so that you can enjoy parsnip cake on the go. Parsnips have a subtle sweetness when cooked that works so well in this cake! And if you’re sneaking a bit of veg into your slice of cake, there’s even more reason to treat yourself!
- 250g carrots, cut into chunks
- 250g parsnips, sliced
- 250ml sunflower oil
- 300g light muscovado sugar
- finely grated zest of 1 orange, reserving half of it for decoration
- 3 large eggs
- 250g self-raising flour
- 1tsp bicarbonate of soda
- 1tsp each of ground ginger, ground cinnamon and ground mixed spice
- For the frosting:
- 300g cream cheese
- 30g olive oil spread
- 30g unrefined icing sugar, sieved
- 12 individual paper loaf cases or loaf tins, greased and lined
Heat the oven to 180°C. Put the carrots and parsnips in a large bowl with 2tbsp water. Cover with cling film and pierce. Microwave on High for 10 mins, until the vegetables are tender. Mash until smooth.
Whisk together the oil, sugar, orange zest and eggs for 3 mins, until pale and thick.
Fold in the flour, bicarbonate of soda, spices and carrot and parsnip mash, to combine.
Divide between the 12 paper loaf cases or mini loaf tins. Bake for 20 mins, or until a skewer inserted into the centre comes out clean.
Cool. Stir together the cream cheese, olive oil spread and icing sugar. Spread on top of cakes and decorate with the orange zest.