Carrot and Parsnip Cake

Easter week is upon us and I’m sure that like me you are counting down to the long weekend and mountains of chocolate, or in my case – mountains of jam! Toast just hasn’t been the same since lent started!
Here is another recipe to inspire you to pull out the mixing bowl and spoon and get baking this week.
I have decorated the cake with ribbons of purple heritage carrot which gives a dramatic and eye-catching topping to the cake. I also added a crown of rosemary for texture and colour contrast.

Carrot and Parsnip Cake

250ml sunflower oil
200g soft brown sugar
3 large eggs
Zest of one orange
160g grated carrot
130g grated parsnip
80g chopped walnuts
200g self-raising flour
50g self-raising wholesale flour
1tsp bicarbonate of soda
1 teaspoon mixed spice
Half a teaspoon of ground nutmeg

Icing
100g unsalted butter, at room temperature
200g icing sugar
150g cream cheese, at room temperature

Preheat the oven to 180°C /160°C fan. Grease and line 2 x 20cm sandwich tins.
In a large bowl beat the sunflower oil, sugar and eggs with an electric hand mixer or stand mixer for 3-4 minutes.
Stir in the orange zest, grated carrot and parsnip and chopped walnuts.
Next fold in the flours, bicarbonate of soda, salt and the nutmeg and mixed spice.
Pour the mix equally into the 2 tins and bake for 25-30 minutes. A metal/wooden skewer inserted into the middle of the cake should come out clean when the cake is ready.

Cool the cakes on a wire rack while you make the icing.

Beat the butter for about 3-4 minutes until it changes to a lighter shade of yellow and being to add in the icing sugar gradually. Next add in the cream cheese, about a third at a time,and fold into the mixture until it is all combined.

When the cakes are fully cooled spread half the icing over the top of one of the cakes (you may want to trim the top if there is a large dome). Pop the other cake on top, bottom side up so the you have a flat base for the top of the cake. Spread the remaining icing across the top and decorate.

I hope you enjoy making this cake, I would love to see some pictures if you do! Tag me on Instagram @bakemystyle or Facebook 🙂

M x

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