PARSNIP CAKE

Parsnip Cake image

My own addaption of a carrot cake. It's a quick, easy vanillary/butterscoth, melt in the mouth cake. sneaky use for winter vegies.

Provided by Lee Gladman

Categories Dessert

Time 1h10m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

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Ingredients

3 eggs
1 cup canola oil
1 cup caster sugar
1 teaspoon vanilla essence
3/4 cup self-raising flour
3/4 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon mixed spice
1/2 teaspoon ground ginger
1 teaspoon baking powder
3 tablespoons desiccated coconut
2 cups finely grated parsnips
1/2 cup cranberries (or any dried fruit)
1/2 cup sultana

Steps:

Sift flours, spices& Baking soda into large bowl.
Combine sugar, eggs, oil& vanilla essence.
Add parsnip, coconut& fruit to egg mix.
Fold into flours, spices& soda with wooden spoon until JUST mixed.
Bake 180 for 1 hour in a well greased 23cm cake tin.
Ice with cream cheese icing.

Nutrition Facts : Calories 412, Fat 24.1, SaturatedFat 2.6, Cholesterol 55.8, Sodium 185.3, Carbohydrate 46.7, Fiber 3.4, Sugar 27.1, Protein 4.7

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