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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 50 |
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My own addaption of a carrot cake. It's a quick, easy vanillary/butterscoth, melt in the mouth cake. sneaky use for winter vegies. 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 |
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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