Carrot and Parsnip Cake

This is a version of my Anything Goes Cake, a highly adaptable cake in which you can use any kinds of grated fruits or vegetables and add them to the base batter alongside some pantry staples. Here I’m using carrots and earthy parnsips and threw in some oats, chopped nuts and coconut. And: I’ve used my Sweet Spice, which adds a warming spice to this gorgeous cake.

This was made with vegetables my Onperfekt box. Onperfekt are fighting food waste by giving wonky veggies and fruits a second chance. To do this, they set up a shop in in Marnach, selling imperfect produce, and they’ve launched a weekly wonky veg box service. Every Friday, the Onperfekt website publishes a list of all the fresh 100% local vegetables they’ve rescued. And you can then order your box until Sunday. You can opt for a subscription of 6 or 12 boxes, and decide when you want to get them (regularly or from time to time). I have partnered up with Onperfekt to create a series of delicious recipes with imperfect vegetables.

 

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Ingredients

150g butter, room temperature
110g sugar
2 eggs
1 tsp vanilla extract
150g flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 tsp Anne’s Sweet Spice or cinnamon
300g grated carrots and parsips
75g rolled oats

For the icing:
70g icing sugar
1 tbsp milk

Method

Makes 1 cake of 20 x 10 cm • Prep: 30 min • Oven: 50 min

Preheat the oven to 170°C fan.
In a bowl, beat the butter and the sugar until creamy. Add the eggs and mix until fully incorporated, then add the vanilla extract and beat again.

In a separate bowl, mix the flour, baking powder, baking soda, salt and spices. Add to the eggs with the grated vegetables and oats and mix until you get an even batter.

Pour the batter in a greased loaf tin of 20 x 10 cm and bake the cake in the preheated oven for 50 minutes.

Leave the cake to cool in its tin for 10 minutes before turning it onto a wire rack. Leave to cool completely.

Once cool, mix the icing sugar with your chosen liquid and drizzle over the cake.

Leave to set for a few hours before serving.

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