• 16servings
  • 85minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large carrots, grated

  2. 1 large parsnip, grated

  3. 1 courgette, grated

  4. 1 apple, grated

  5. 150g plain flour

  6. 70g wholemeal flour

  7. 1 1/2 teaspoons bicarbonate of soda

  8. 3/4 teaspoon salt

  9. 3/4 teaspoon cinnamon

  10. 1/2 teaspoon ground ginger

  11. 3 large eggs

  12. 150g caster sugar

  13. 4 tablespoons dark brown soft sugar

  14. 1 teaspoon vanilla

  15. 125ml olive oil or other veg oil

  16. Cinnamon cream cheese icing

  17. 6 tablespoons cream cheese, room temperature

  18. 75g butter, room temperature

  19. 200g icing sugar

  20. 1 teaspoon ground cinnamon

  21. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas 4. Grease a 23cm square cake tin and line with parchment.

  2. Sieve together the flours, bicarb, salt, cinnamon and ginger into a medium mixing bowl.

  3. In a large mixing bowl, beat the eggs and sugars together until creamy. Then add the vanilla and olive oil and beat again to combine. Stir in the flour mixture with a wooden spoon, then fold in the grated veg and fruit until completely incorporated.

  4. Tip the cake mixture into the prepared tin. Bake for 45 mins to 1 hour, or until the cake tests done with a skewer. Cool in the tin for 15 minutes, then remove from tin. Let cool completely until it is no longer warm to the touch.

  5. To make the icing, combine all ingredients and beat with an electric mixer until smooth and creamy. If necessary, add up to 1 tbsp of milk to reach desired consistency.

  6. Once the cake is completely cool, ice with the cream cheese frosting. Cut cake into 16 squares to serve.


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