CARROT, PARSNIP & OLIVE OIL CAKE. 22/02/14
This cake even uses olive oil in the icing – it’s surprisingly delicious. I like to mix carrot and parsnip, but you can use one or the other if you want.
INGREDIENTS METHOD

Serves 10

 

300g/10 oz self-raising flour

2 tsp baking powder

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp grated nutmeg

1 tsp ground ginger

½ tsp salt

225g/8 oz light muscovado

sugar

250ml/9 fl oz olive oil

4 eggs

150g/5 oz carrots, peeled and coarsely grated

150g/5 oz parsnips, peeled and coarsely grated

75g/2½ oz walnuts, roughly chopped

For the icing:

250g/9oz full-fat cream cheese (room temperature)

30ml/1 fl oz olive oil

25g/1 oz icing sugar

Zest of 1 orange

 

 

Preheat the oven to 180C/350F/Gas 4. Line two 20cm round sponge tins with non-stick baking paper. Mix the flour, baking powder, spices and salt in a bowl. In a large mixing bowl, mix the brown sugar with the oil and beat with the eggs until smooth. Stir in the carrots, parsnips and walnuts, then sift in the dry ingredients and fold them in.

 

Divide the cake mix between the tins and bake for about 45 minutes, until a skewer comes out clean. Cool the cakes in the tin.

 

To make the icing, beat the cream cheese, oil, icing sugar and zest together. Sandwich the layers with half of it and spread the rest over the top.

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CARROT, PARSNIP & OLIVE OIL CAKE. 22/02/14
This cake even uses olive oil in the icing – it’s surprisingly delicious. I like to mix carrot and parsnip, but you can use one or the other if you want.
INGREDIENTS

Serves 10

 

300g/10 oz self-raising flour

2 tsp baking powder

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp grated nutmeg

1 tsp ground ginger

½ tsp salt

225g/8 oz light muscovado

sugar

250ml/9 fl oz olive oil

4 eggs

150g/5 oz carrots, peeled and coarsely grated

150g/5 oz parsnips, peeled and coarsely grated

75g/2½ oz walnuts, roughly chopped

For the icing:

250g/9oz full-fat cream cheese (room temperature)

30ml/1 fl oz olive oil

25g/1 oz icing sugar

Zest of 1 orange

 

 

METHOD

Preheat the oven to 180C/350F/Gas 4. Line two 20cm round sponge tins with non-stick baking paper. Mix the flour, baking powder, spices and salt in a bowl. In a large mixing bowl, mix the brown sugar with the oil and beat with the eggs until smooth. Stir in the carrots, parsnips and walnuts, then sift in the dry ingredients and fold them in.

 

Divide the cake mix between the tins and bake for about 45 minutes, until a skewer comes out clean. Cool the cakes in the tin.

 

To make the icing, beat the cream cheese, oil, icing sugar and zest together. Sandwich the layers with half of it and spread the rest over the top.

YOU MAY ALSO LIKE
CLASSIC FOCACCIA. 22/02/14
WALNUT, COCONUT, CARDAMOM AND CHERRY GRANOLA. 29/11/14
SODA BREAD 07/06/14
ORANGE, POLENTA & OLIVE OIL CAKE. 22/02/14
PAIN D'EPICES. 15/03/14
PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA. 29/03/14
TORTA DE ACEITE. 22/02/14
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