Parsnip Cake
“My delight in addaption of a carrot cake. It’s a long way a rapidly, easy vanillary/butterscoth, soften within the mouth cake. sneaky use for wintry climate vegies.”
- Ready In:
- 1hr 10mins
- Ingredients:
-
14
- Serves:
-
10
-
3
eggs
-
1
cup canola oil
-
1
cup caster sugar
-
1
teaspoon vanilla essence
-
3⁄4
cup self-elevating flour
-
3⁄4
cup whole wheat flour
-
1
teaspoon cinnamon
-
1
teaspoon blended 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
instructions
- Sift flours, spices& Baking soda into spacious bowl.
- Combine sugar, eggs, oil& vanilla essence.
- Add parsnip, coconut& fruit to egg mix.
- Fold into flours, spices& soda with wood spoon till JUST blended.
- Bake 180 for 1 hour in a smartly greased 23cm cake tin.
- Ice with cream cheese icing.
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