Laws of the Kitchen blog. She recently posted a Honey Carrot Cake that Dan Lepard had devised. Of all the bookmarked recipes and cookbooks of recipes in my life, this one rose to the top of the pile. It was a most intriguing recipe with apple, tahini, spices and cocoa.
this frosting. So I just spread it on a few slices instead.
I am sending this cake to Veggie Desserts, Michelle Utterly Scrummy and Fuss Free Helen for Extra Veg and to Create Make Bake and Mrs D Plus 3 for Fabulous Foodie Fridays #74.
More vegetable cakes on Green Gourmet Giraffe:
Avocado pound cake with cream cheese frosting
Chocolate beetroot brownies
Chocolate carrot cake
Kale cake (v)
Mashed potato chocolate cake
Moist and nutty carrot cake
Spicy pumpkin tea cake
Honey parsnip cake
Adapted from Dan Lepard via Laws of the Kitchen
125ml neutral oil (I used rice bran)
2 tsp mixed spice
1 tsp cocoa
200g grated parsnip
1 small apple, peeled and grated
40g glace ginger, finely chopped
150g dried cranberries
175g plain flour
2 tsp baking powder
Preheat oven to 160C. Grease and line a loaf tin. (Mine is 13x22cm but Dan suggested a 10 cup loaf tin.)
Combine oil honey and tahini in a large mixing bowl. Mix in eggs, mixed spice and cocoa. Stir in parsnip, apple, ginger and cranberries. Finally mix in flour and baking powder.
Scrape the batter into the prepared tin and bake for 1 hour and 15 minutes or until golden brown and a skewer comes out clean when inserted in the middle.
Serving suggestions: Dan suggested brushing the hot cake with warmed honey and topping with a cream cheese frosting. I preferred serving slices with butter or cream cheese spread over it. A drizzle of honey or jam could be added to this if it wasn't sweet enough.
On the stereo:
In Blood Memory: Jen Cloher