By Sharon Hearne Smith
This deliciously moist cake is quick and easy to make, yet ideal as an impressive crowd pleaser. While parsnip may seem like an unappealing vegetable to add to a cake, it will be relatively unnoticed, but like the carrot it adds a natural sweetness. This cake has no refined sugar, using maple syrup instead for additional sweetness.
Preparation time: 20 minutes•
Cooking time: 35 minutes
Serves: 12 people
TIP - Use all parsnips without any carrot if preferred. Grated beetroot would work really well in this too.