i don’t know where to start with this cake, wow.
i used the carrot cake recipe from the violet bakery cookbook but being as its me i had to do my own spin on it, i added parsnip, honey, orange and orange blossom water.
i also added some walnuts instead of just pecans.
every one who had a slice was amazed and begged for another slice or the recipe.
i love it when i make something and everyone really enjoys it.
i was inspired by all the different flowers around this season so i added some on top of this cake.
i channelled my inner linda lomelino and styled it it fresh cut flowers.
recipe
250g grated carrots and parsnip 2 cups (about 2 large carrots and 1 large parsnip)
100g 3/4 cup dessicated coconut
zest of one orange and juice
100g 1 cup pecans and walnuts toasted and chopped fine
400g vegetable oil (after doing some research i found that 224g is 1 cup so it would be about 1 and 3/4 cup?)
1 tsp vanilla extract
2 tbsp runny honey
1 tbsp orange blossom water
400g 2 cup caster sugar
2 eggs 2 yokes
4 egg whites
320g 2 and half cups plus 2 tbsp plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1/2 tsp salt
preheat the oven to 170c or 150 fan
in bowl whip together 200g of the sugar with the two eggs and two yokes, and the oil, then add the vanilla and orange blossom water and honey, squeeze the juice from half the orange and keep the other half for the icing
add the grated carrots and parsnip and the chopped nuts,
in another clean bowl whip the egg whites with the other 200g of caster sugar until thick peaks form,
soft the flour, salt, baking powder and soda into the bowl with the carrot mixture and mix until barely combined.
fold in the whipped egg whites into the carrot mixture until well combined,
pour into a greased bundt tin or two 23cm cake tins
bake for 1 hour.
for icing squeeze the juice from an half an orange and mix with icing sugar until you get a thick icing, drizzle over cake
linking up at
Carrot and parsnip cake sounds cool! Parsnips are a great way to add variety 🙂 Love the way you decorated the cake, too 😀
I just love this flavour combination! And your photos. Such a yummy cake!
I love carrot and parsnip in cakes, and this looks gorgeous. The flowers are so pretty.
This sounds like a fabulous cake! And it is so beautiful!
You can tell spring is finally here. Amazing, just amazing photography, I love it all. Well done!
Adding parsnip to a cake sounds interesting, gotta give it a try asap.
Dammit woman…so many tempting gorgeous cakes.