|Image source; Taste.com.au|
2 cups (300g) self-raising flour
1 1/2 cups (330g) brown sugar
1 cup coarsely grated parsnip
1/2 cup coarsely grated carrot
1/2 cup (55g) coarsely chopped walnuts
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 cup (250ml) vegetable oil
4 Coles Brand Australian free range eggs
10 whole walnut halves
1 tablespoon maple syrup
375g cream cheese, at room temperature
100g butter, at room temperature
1 1/2 cups (240g) icing sugar mixture
1/4 cup (60ml) maple syrup, extra
- Preheat oven to 180C. Grease the bases and sides of two 20cm round (base measurement) cake pans and line with baking paper.
- Combine flour, brown sugar, parsnip, carrot, chopped walnut, cinnamon, ginger and cardamom in a large bowl. Whisk oil and egg in a small bowl. Add to the flour mixture and stir to combine. Pour evenly among the prepared pans.
- Bake for 40-45 mins or until a skewer inserted into the centres comes out clean. Cool in pans for 5 mins before turning onto a wire rack to cool completely.
- Meanwhile, line a baking tray with baking paper. Combine the whole walnuts and maple syrup in a small bowl. Arrange over the lined tray. Bake, turning occasionally, for 5-6 mins or until walnuts are lightly caramelised.
- Use an electric mixer to beat the cream cheese and butter until light and creamy. Add the icing sugar and extra maple syrup and beat until well combined and smooth.
- Place 1 cake on a serving plate. Top with half the cream cheese mixture. Sandwich with remaining cake and top with remaining cream cheese mixture. Decorate with maple walnuts.