It seems that everyone has a go-to carrot cake recipe, though have you ever tried incorporating parsnips into the mix? The earthiness of parsnip works so beautifully with the warm, familiar spice palate in this cake. We’re sure it will fast become a favourite amongst Residents.
Tip – the best time to purchase fresh ginger can vary in different states due to climate. When purchasing fresh ginger there are a couple of things to look for. When ginger becomes old and tired it becomes difficult to handle and loses much of its flavour. Try and source a flatter bulb with shiny, taught, pale skin, that can be easily nicked with a fingernail. Young Ginger will always result in a more vibrant and aromatic flavour profile.
- Preheat the oven to 170 degrees and line a shallow half size gastronome tray with baking paper.
- Chop up one cup of walnuts, coarsely grate 230 grams of parsnip and 230 grams of carrot and set aside.
- In a large bowl combine the flour, dark brown sugar, ground ginger, cinnamon, allspice and mix well, then also set aside.
- Place 1 cup of coconut oil in the microwave to melt, about 45 seconds.
- In a another bowl place the eggs, milk and oil then whisk to combine. Pour the wet ingredients over the dry ingredients and stir until just combined. Fold in the parsnip, carrot and walnuts.
- Transfer batter into the prepared gastronome tray and place in the oven.
- Bake for 30 to 40 minutes or until a skewer comes out clean from the centre.
- Set aside to cool completely before frosting.
- Place room temperature cream cheese, ginger and butter into a mixing bowl or stand mixer with a whisk attachment and beat until extremely smooth.
- Slowly add in the icing sugar until all incorporated.
- Spread over the top of the cooled parsnip & carrot cake and serve.