Ingredients for Parsnip Cake
- 4 large eggs
- 1 1/4 cups vegetable oil
- 2 cups granulated sugar
- 2 tsp vanilla extract
- g Self Raising Flour
- g Whole Wheat Flour
- 1 tsp ground cinnamon
- g Mixed Spice
- g Ground Ginger
- g Baking Powder
- 1 cup shredded coconut
- 2 cups grated parsnips
- 1 cup dried cranberries
- 1 cup sultanas
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup raisins
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How to Make Parsnip Cake
- Preheat oven to 180°C (350°F). Grease and flour a 23cm (9-inch) round cake tin.
- In a large bowl, sift together 200g all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1/2 tsp baking soda.
- In a separate bowl, whisk together 200g granulated sugar, 4 large eggs, 120ml vegetable oil, and 2 tsp vanilla extract.
- Add 200g grated parsnip, 100g shredded coconut, and 100g raisins (or other dried fruit) to the wet ingredients. Mix well.
- Gently fold the wet ingredients into the dry ingredients using a wooden spoon or spatula until just combined. Do not overmix.
- Pour batter into the prepared cake tin and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, frost with your favorite cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
108g
Fat
12g
Carbs
15g
