Parsnip Cake

Submitted by Lee Gladman

"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: 1hr 10mins
• Ingredients: 14
• Yields: 1 cake
• Serves: 10

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.

Reviews

[Nictherunner]

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

 

[siewyee.pang]

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.

 

[paulinepage]

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

 

[sugarpea]

Ouuuuuuuuuh, this is GOOD! Not in a million years would you guess that parsnips are in here. It's soft, fluffy, moist and has a thin crisp shell. We didn't bother with icing and didn't miss it. Only changes I made were to skip the coconut and sub chopped dried plums for the sultanas. I "grated" the parsnips with the food processor until the pieces were about the size of raisins. I will process it even more finely next time. I wasn't sure what mixed spices were so I made a teaspoon's worth of a mix of nutmeg, cloves and allspice. I baked it in a 10" springform pan as I didn't have a large enough cake tin and it all worked beautifully, as promised. Great cake, Lee.