Parsnip Cake
At a Glance
- Cook
- 1 hr
- Total
- 1 hr 10 min
- Servings
- 1.00 cake, serving(s)
Categories
- Cake
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Eggs
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Parsnip Cake brings together 3 eggs, 1 cup canola oil, 1 cup caster sugar in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 1 servings.
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Equipment
Large bowl, wooden spoon, 23 cm cake tin, oven
Ingredients
- 3 eggs
- 1 cup canola oil
- 1 cup caster sugar
- 1 teaspoon vanilla essence
- 3/4 cup self-raising flour
- 3/4 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon mixed 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 large bowl.
Combine sugar, eggs, oil& vanilla essence.
Add parsnip, coconut& fruit to egg mix.
Fold into flours, spices& soda with wooden spoon until JUST mixed.
Bake 180 for 1 hour in a well greased 23cm cake tin.
Ice with cream cheese icing.
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