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Parsnip Carrot Cake

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  • Author: Oana Olguta


A dense, moist carrot cake is studded with coconut, dried cranberries, raisins, coconut and even grated parsnip for the perfect flavor and amazing texture.



Carrot parsnip sponge:

  • 4 eggs
  • 150 g butter (melted)
  • 90 ml vegetable oil
  • 250 g white sugar
  • 100 g brown sugar
  • 280 g all-purpose flour
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ground ginger
  • 8 g baking powder
  • 4 g baking soda
  • 4 g salt
  • 300 g grated carrots
  • 100 g grated parsnip
  • 40 g dried cranberries
  • 40 g raisins
  • 50 g shredded coconut
  • 30 g rolled oats

Cream cheese buttercream:

  • Click the link above for the recipe.


Carrot parsnip sponge:

  1. Mix the eggs, butter, oil and sugars in a bowl until pale and fluffy – it takes 3-5 minutes.
  2. Sift in the flour, spices, baking powder, baking soda and salt and mix just until smooth.
  3. Fold in the rest of the ingredients.
  4. Scale the batter equally between two 18cm diameter cake pans lined with baking paper.
  5. Bake in the preheated oven at 170C for 45-50 minutes.
  6. Allow the cakes to cool down then even the top out. Cut each cake in half to obtain 4 discs of sponge cake. Place aside.

Cream cheese buttercream:

  1. Click the link above for the recipe to make the buttercream.
  2. Place the cream cheese buttercream in a pastry bag fitted with a round nozzle.
  3. Start layering the cake on a cake board: a disc of sponge, followed by a layer or cream cheese buttercream and so on.
  4. Once finished, place the cake in the fridge for 30 minutes then start covering it in a very thin layer of buttercream – this is called crumb coating and its purpose is to keep in place all the crumbs of the cake.
  5. Place in the fridge for 30 more minutes then cover with a second layer or buttercream. Keep working the buttercream until it is smooth and the angles are straight.
  6. Decorate as you wish!
  • Category: Baking, Cake
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