Parsnip and Walnut Cake

If you like carrot cake, you'll love this recipe!


For the sponge:

1 and ¼ cups of sunflower or olive oil

1 and ½ cups of chopped walnuts divided into 3 parts

4 large eggs

3 cups of peeled and grated parsnips

1 teaspoon of good quality vanilla

2 cups of castor sugar

2 cups of Self Raising flour

2 teaspoons of baking powder

1 teaspoon of salt

1 teaspoon of cinnamon

1 teaspoon of nutmeg

For the icing:

1 and ½ cups of unsalted butter

3 cups of icing sugar

1 teaspoon of good quality vanilla

1 teaspoon of salted caramel essence


Grease and line two 20.5cm sandwich tins and pre-heat the oven to 160C / gas mark 4 (if using a fan oven heat to 180C)


Beat the eggs well and add to oil and vanilla then add sugar. Beat hard until all combined.

Sift flour, baking powder, salt, cinnamon, nutmeg and add parsnips and 1/3 of the walnuts.

Add egg mixture and stir mixture until all ingredients combined.

Bake for 30 – 35 mins until sponge springs back when touched.

Leave cakes in tins for 5 minutes then turn onto a wire rack and peel of lining paper. Allow to cool.


In a bowl beat the butter with a wooden spoon until soft. Add vanilla and salted caramel and beat until combined.


This product has been added to your cart