Chai-Spiced Parsnip & Carrot Cake

Source: Coles Magazine August 2015 - Page 11
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 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

  1. Preheat oven to 180C. Grease the bases and sides of two 20cm round (base measurement) cake pans and line with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Vic Lic

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