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By October 14, 2017 0 Comments Read More →

Carrot and Parsnip Cake

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Carrots and parsnips work equally well in Garby Bartai’s recipe, giving the sponge a lovely moist texture and a nutty flavour. Try it now with casualties from your carrot crop, and again when you come to lift your parsnips.

  • 250g self-raising flour
  • 250g soft light brown sugar
  • 2 tsp baking powder
  • 2 tsp mixed spice
  • 200ml sunflower oil
  • 3 eggs
  • 2 tbsp orange juice
  • 200g carrots and/or parsnips, grated
  • 85g walnuts, roughly chopped
  • Zest of 1 orange, grated
  • 25g butter
  • 85g cream cheese
  • 85g icing sugar (plus extra for dusting)
  • Zest of ½ an orange, grated

1        To make the cake mixture, sift the flour into a bowl and mix in the sugar, baking powder and spice. Put the oil, eggs and orange juice into a jug and whisk them together. Mix the wet ingredients into the dry ones, then fold in the carrots/parsnips, walnuts and orange zest.

2        Grease and (if necessary) line two 20cm-diameter cake tins. Divide the mixture between the two tins and put them into the oven at 180°C for 25 minutes, or until the tops are well coloured and springy to the touch.

3        Make the icing by beating the butter until it is smooth, then mix in the cream cheese, icing sugar and orange zest.

4        Once the cakes have cooled completely, spread one with the icing and then place the other on top. Dust the top cake with icing sugar.

Posted in: Cakes and Bakes

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