“My own addaption of a carrot cake. It's a quick, easy vanillary/butterscoth, melt in the mouth cake. sneaky use for winter vegies.”
READY IN:
1hr 10mins
SERVES:
10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flours, spices& Baking soda into large bowl.
  2. Combine sugar, eggs, oil& vanilla essence.
  3. Add parsnip, coconut& fruit to egg mix.
  4. Fold into flours, spices& soda with wooden spoon until JUST mixed.
  5. Bake 180 for 1 hour in a well greased 23cm cake tin.
  6. Ice with cream cheese icing.

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