Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

My own addaption of a carrot cake. It's a quick, easy vanillary/butterscoth, melt in the mouth cake. sneaky use for winter vegies.

Ingredients Nutrition

Directions

  1. Sift flours, spices& Baking soda into large bowl.
  2. Combine sugar, eggs, oil& vanilla essence.
  3. Add parsnip, coconut& fruit to egg mix.
  4. Fold into flours, spices& soda with wooden spoon until JUST mixed.
  5. Bake 180 for 1 hour in a well greased 23cm cake tin.
  6. Ice with cream cheese icing.
Most Helpful

4 5

Lovely cake, the crisp topping was a pleasant surprise. Bit too much oil though, I'll use about half next time

5 5

Great recipe. Moist and light at the same time. Very easy to make - the most tedious bit was grating the parsnip but hey it is worth it. I love it! Thanks for sharing it.

5 5

five stars for this cake!! It is wonderfull, thanks Lee!