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.
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Serves: 12 people
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2 tsp Baking Powder
1 tsp Butter
2 medium Carrots
4 large Eggs
200 ml Light-Coloured Olive Oil
280 g Low Fat Cream Cheese
225 ml Maple Syrup
For the cake mixture
2 tbsp Maple Syrup
For the frosting
4 tsp Mixed Spice
1 large Parsnips
75 g Sultanas
100 g SuperValu Goodness Walnuts
250 g SuperValu Wholemeal Flour
1 large SuperValu Orange
- Preheat the oven to 180°C/gas mark 4. Grease the base of a 20cm x 25cm baking tray or roasting tin that is also at least 5cm high and line with non-stick baking paper.
- Reserve 25g of the walnuts for decorating and pop the rest into a large bowl. Add the flour, sultanas, mixed spice and baking powder. Toss together well, make a well in the centre and set aside.
- Measure the maple syrup into a large jug, followed by the olive oil. Beat in the eggs. Peel and roughly grate the carrots and parsnip and stir these through.
- Pour the wet mixture into the dry ingredients and mix until well blended. Pour into the prepared tin and spread with the back of a spoon.
- Bake in the oven for 35 minutes, until a skewer pierced into the centre of the tray bake comes out clean. Remove and leave to cool a little in the tin before lifting out and allowing to cool completely on a wire rack.
- Meanwhile, to make the frosting, finely grate the orange zest and reserve it for decorating. Squeeze the juice into a bowl and add the cream cheese and maple syrup. Mix until well blended. Cover and refrigerate until needed.
- Spread the frosting evenly all over the top of the cooled cake. Scatter the reserved walnuts and orange zest over. Cut into 12 portions and serve.
TIP - Use all parsnips without any carrot if preferred. Grated beetroot would work really well in this too.