Carrot – Parsnip cake is a fabulous food for Autumn. There is something about it that’s all yummy and comforting. It’s also a great way to use up any parsnips that you might have laying about after a Sunday roast! Carrot parsnip cake isn’t something that I make all year round, it’s specially reserved for when the weather starts to change.
This cake has a naughty quality, but you don’t have to feel so guilty about having that extra slice. The hidden veggies make it one of your five a day too. Surely that has to be an add cakey bonus? Carrot parsnip cake does taste the same as a carrot cake but it has a thicker quality to it. The grated parsnip gives it a bit more texture than a regular carrot cake. In my opinion, it’s even more delicious. I love a nice thick layer of frosting on top but that’s because this cake doesn’t need any cutting and it does not have a layer of frosting in the middle. So you can totally over-do the topping to make up for it! If you have any spare frosting at the end, I highly recommend dipping your first slice of cake into it before it sets.