Carrot and Parsnip Cake by Brendan

Carrot and Parsnip Cake



  • 12 oz (300gr) Carrots & Parsnips.
  • 4oz (100gr) Hazel Nuts or Walnuts chopped.Carrot and Parsnip1
  • 8oz (200gr) Sugar.
  • 8oz (200gr) Plain flour.
  • 2 tsp. Cinnamon
  • ½ Tsp Salt.
  • 8 fl.oz Sunflour Oil.
  • 3 Large Eggs.
  • 1 Tsp Vanilla Essence.
  • 2 Tsp Baking Powder.

Cream Cheese filling/topping optional:Carrot and Parsnip2

  • 8 oz (200gr) Cream Cheese.
  • 4 oz (100) Butter.
  • 4 Tbs. Icing Sugar.
  • 1 Tsp Vanilla Essence.


Grate carrots and parsnips and add nuts.

Blend together sugar, flour, cinnamon, salt, vanilla essence and baking powder.Carrot_and_Parsnip3

Beat the eggs and oil together, then add the ‘dry’ ingredients.

Put mixture into two loaf tins or a small tray-bake.

Bake at 180 C/ 375 F for about 30 Mins. Approximately.


Press to Download: Carrot and Parsnip Cake by Brendan


You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *