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Gina @ The Passionate Pantry

Carrot Parsnip and Ginger Cake

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 10 minutes
Servings: 10 serves
Ingredients Method

Ingredients
  

INGREDIENTS FOR CAKE

  • 350 g 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

  • 60 g fresh ginger peeled weight

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

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

TOPPING

  • Half serve of white chocolate icing
  • 100 g crystallised ginger finely chopped

Method
 

  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