Parsnip Cake

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

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• 3  eggs
• 1  cup canola oil
• 1  cup caster sugar
• 1  teaspoon vanilla essence
• 3⁄4 cup self-raising flour
• 3⁄4 cup whole wheat flour
• 1  teaspoon cinnamon
• 1  teaspoon mixed spice
• 1⁄2 teaspoon ground ginger
• 1  teaspoon baking powder
• 3  tablespoons  desiccated coconut
• 2  cups  finely grated parsnips
• 1⁄2 cup cranberries (or any dried fruit)
• 1⁄2 cup sultana

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.