Recipes
Winter garden carrot and parsnip cake
Adding winter veg to this festive spiced cake keeps it lovely and moist
Adding winter veg to this festive spiced cake keeps it lovely and moist
(30 votes)
Cook: 1 Hour
Serves: 20
Price: 36p per serving
Nutritional Information
Each 97g serving contains
Energy
1307kj
322kcal
1307kj
322kcal
16%
Fat
15.5g
15.5g
Med
22%
22%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
29.1g
29.1g
High
32%
32%
Salt
0.29g
0.29g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1347kj/322kcal
Typical energy values per 100g:
1347kj/322kcal
Ingredients
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
Method
1
Preheat oven to 180C/160C/Gas4. Grease and base line two, 20cm round cake tins.
2
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
3
Put the flour, spices and sugar in a bowl and mix well. Beat together the oil and eggs before stirring into the flour mixture.
4
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.
5
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.
6
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.