Winter warming spiced parsnip cake

I am such a fan of putting veggies in cakes, and this parsnip cake doesn’t disappoint. It is full of warming spices with mixed spice and cinnamon. I’ve made this cake dairy-free, but as ever, you do you, you can easily use full-fat dairy cream cheese if you would like.

Ingredients
350ml melted coconut oil
350g plain flour
350g grated parsnips
1 1/2 tsp baking powder
1tsp ground cinnamon
1 1/2 tsp ground mixed spice
4 organic eggs
260g coconut sugar
120g light brown sugar

For the topping:
@nushfoods Almond cream cheese
Zest of one orange
60g icing sugar

Method
Preheat oven to 170 °C. Lightly grease your cake tin.

Mix the flour, baking powder, mixed spice and a pinch of salt in a bowl.

In a separate bowl, mix the sugars and eggs and whisk until combined. Add the slightly cooled-down oil and mix. Add the parsnips. Mix together. Add the flour and combine. Do not over mix as the batter will become tough.

Bake for 40 mins or until well risen and an inserted skewer comes out clean.

For the topping, combine the almond cream cheese with the zest from the orange and sieved icing sugar.

Once the cake has cooled, spread the mixture on top and garnish.

Enjoy with a good cup of tea.