Parsnip Cake  Parsnip Cake 7753 parsnip cake

Parsnip Cake

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Lee Gladman  Parsnip Cake taco

“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





  • 3


  • 1

    cup canola oil

  • 1

    cup caster sugar

  • 1

    teaspoon vanilla essence

  • 34

    cup self-elevating flour

  • 34

    cup whole wheat flour

  • 1

    teaspoon cinnamon

  • 1

    teaspoon blended spice

  • 12

    teaspoon ground ginger

  • 1

    teaspoon baking powder

  • 3

    tablespoons desiccated coconut

  • 2

    cups finely grated parsnips

  • 12

    cup cranberries (or any dried fruit)

  • 12

    cup sultana


  • 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.

Questions & Replies

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