Recipes

PARSNIP AND CARROT CAKE, WITH WALNUT AND GINGER

Posted On: 2025-09-19 12:55:46

Ingredients:

¾ cup olive oil

⅓ cup (65g) brown sugar

2 tbsp golden syrup or honey

3 eggs

1 cup grated parsnip (120g), packed

1 cup grated carrot (about 120g), packed

1 tbsp finely grated fresh ginger root

1 cup (150g) standard white flour

⅓ cup (50g) wholemeal flour or more white flour

2 tsp baking powder

1 tsp mixed spice

1 tsp ground ginger

½ cup (50g) chopped walnuts

Spiced cream cheese icing

250 g cream cheese (or use the thick creamed part of a can of coconut cream to make it dairy-free)

2 tbsp maple syrup or honey

½ tsp ground ginger

Chopped walnuts, to decorate

Directions:

Preheat oven to 170°C. Line and grease a 20cm round cake tin.

In a mixing bowl, combine the oil, sugar, syrup and eggs and whisk until smooth. Mix in the grated parsnip, carrot and fresh ginger.

In a separate bowl combine the flours, baking powder, spices and walnuts. Add the dry ingredients to the wet mix and fold together until just combined.

Scoop into the tin and bake for about 35 minutes until an inserted skewer comes out clean. Cool in the tin for 10 minutes then turn out cake to a cooling rack.

Make the icing: use a spoon to beat together the cream cheese, maple syrup and ground ginger until smooth. Use a butter knife to spread onto the cooled cake. Decorate with walnuts and serve. Store in a cake tin and eat within 3 days.

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