Naked carrot and parsnip cake

Winter garden carrot and parsnip cake

Adding winter veg to this festive spiced cake keeps it lovely and moist

By , 08 December 2016
Winter garden carrot and parsnip cake
  • Ready in: 60 mins
  • Serves: 20
  • Price: 36p per serving
Nutritional Info
Each 97g serving contains
  • Energy 1347KJ 322KCAL
  • Fat med
  • Saturates med
  • Sugars high
  • Salt low
of your reference intake.
Typical energy values per 100g: 1347kJ/322kcal.
  • 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.