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You are here: Home / Thermomix / Carrot Parsnip and Ginger Cake

Carrot Parsnip and Ginger Cake

13/10/2018 by Gina Leave a Comment

I recently bought a fabulous Women’s Weekly cookbook called “Real Sweet Cookbook” (see here).

In it there are some wonderful sweet cake and dessert recipes using fruits and vegetables as the base.  One such recipe is for a Parsnip Spice Cake  (page 185), and whilst I liked the cake I felt it needed a little bit more oomph.

So I couldn’t help but be inspired by Anneka Manning’s Carrot and Parsnip Picnic Loaf (see here) and decided to play around with that concept, but also wanted to include ginger which I think it a wonderful ingredient that goes so well with these two vegetables, and this recipe is the result.

This is a very easy cake to make, it is beautiful and moist and will keep well for a few days at room temperature.

I have topped it with my White Chocolate Icing (see here), and from the comments I received from my wonderful neighbourhood “taste testers” I feel sure you will love it too.

Dry ingredients into ™ bowl and mixed for 10 seconds …
.. then put aside into a large mixing bowl
Fresh ginger in ™ bowl and …

… chopped for 3 seconds …
… before adding the carrots and the parsnips
Veggies are chopped for 5 seconds, bowl is scraped …

… then veggies chopped again for a final second
Veggies are added to the flour mix …
… and blended together until ingredients are well mixed

Eggs, honey, olive oil, vanilla and orange rind are added to ™ bowl …
… and blended for 10 seconds …
… wet mix is added to dry mix and combined …

… before placing into cake tin and …
… baked for nearly 2 hours
Cake is ready to decorate …

… so white chocolate icing its added …
… and top of icing is well dusted with crystallised ginger
Cake is sliced and ready to eat!


Carrot Parsnip and Ginger Cake
 
Save Print
Prep time
15 mins
Cook time
1 hour 55 mins
Total time
2 hours 10 mins
 

... and top of icing is well dusted with crystallised ginger

Author: Gina @ The Passionate Pantry
Serves: 10 serves
Ingredients
INGREDIENTS FOR CAKE

  • 350g white spelt flour, or plain flour
  • 3 tsp baking powder
  • 2 tbls ground ginger
  • 1 tsp mixed spice
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt

  • 60g fresh ginger, peeled weight

  • 250g raw carrot, peeled weight, chopped into chunks
  • 250g raw parsnip, peeled weight, chopped into chunks

  • 6 x 60g eggs
  • 350g honey
  • 250g light olive oil
  • 2 tsp vanilla bean paste
  • Rind of 1 large orange

TOPPING

  • Half serve of white chocolate icing
  • 100g crystallised ginger, finely chopped
Instructions
  1. Grease and line 22cm (base measurement) round cake tin and place onto baking tray
  2. Preheat oven to 150 degrees fan forced, and place rack into middle of oven
  3. Place flour, baking powder, ground ginger, mixed spice and salt into TM bowl and mix 10 seconds / speed 5, put aside into a large mixing bowl, do not clean TM bowl
  4. Place ginger into TM bowl and chop 3 seconds / speed 7, scrape around bowl
  5. Add carrot and parsnip to TM bowl and chop 5 seconds / speed 5, scrape around bowl and repeat 1 second / speed 5
  6. Add the ginger, carrot and parsnip to flour mix and stir through until vegetables are well coated, do not clean TM bowl
  7. Place eggs, honey, light olive oil, vanilla, and orange rind into TM bowl and blend 10 seconds / speed 5
  8. Add wet mix to flour mix and stir through until everything is well incorporated
  9. Place batter into cake tin (it will look quite full) and bake for 1 hour and 50 minutes, or until a skewer inserted into middle comes out clean (it takes exactly 1 hour and 55 minutes in my oven)
  10. Remove cake from oven and allow to cool completely in baking tin
  11. When cool, cover cake with white chocolate icing, then sprinkle top with chopped crystallised ginger
  12. Allow icing to set for an hour before covering and storing cake at room temperature for up to three days
3.5.3208

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Filed Under: Baking, Cakes, Dairy Free, Dessert, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Thermomix, Vegetables, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

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This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

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Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

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Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

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