Winter garden carrot and parsnip cake
- 4 eggs
- Stem of bay leaves
- 2tsp caster sugar
- 250g self raising flour
- 1tsp ground mixed spice
- 1tsp ground cinnamon
- 400g soft light brown sugar
- 350ml Carotino Healthier oil for cooking
- 250g peeled carrots, grated
- 100g peeled parsnips, grated
- 60g chopped mixed nuts or roasted hazelnuts
- 60g raisins
- 300g 3% low fat soft cheese
- 75g icing sugar
- 1tbsp clear honey
- 30g marzipan
- 1/2tsp cocoa powder
Preheat oven to 180C/160C/Gas4. Grease and base line two, 20cm round cake tins.
Crack one of the eggs and lightly brush a little of the egg white over the front and back of the bay leaves. Sprinkle leaves with caster sugar and set aside
Put the flour, spices and sugar in a bowl and mix well. Beat together the oil and eggs before stirring into the flour mixture.
Add the vegetables, nuts and raisins and stir until evenly mixed. Divide between the cake tins and cook for 35-40mins until well-risen and golden brown. A skewer inserted into the cakes should come out clean. Cool in tins on a wire rack, before turning out to cool completely.
Stir together the soft cheese, icing sugar and honey but do not beat. Use half to sandwich the cakes together and spread the remainder on top.
Knead the cocoa into the marzipan and use to model 3-4 small pinecone shapes. Use with the crystallised bay leaves to decorate the top of the cake.