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Carrot and parsnip cake

Carrot and parsnip cake


Get baking and whip up this moist cake packed with versatile autumn veg

  • Feeds 18 Feeds 18
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    2320kj 554kcal
  • Fat
    High 41%
  • Saturates
    High 77%
  • Sugar
    High 41%
  • Salt
    Med 41%

% of adult’s reference intake | Carbohydrates per serving : 67g


  • 350g Co-op unsalted butter, melted, plus extra for greasing
  • 5 Co-op British eggs
  • 350g light brown soft sugar
  • 400g Co-op self raising flour
  • 1/4 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • 175g Co-op British parsnips, grated
  • 200g Co-op British carrots, grated
  • Zest of 1 orange
  • 75g walnuts, chopped
  • For the frosting:
  • 200g Co-op light soft cheese
  • 120g Co-op unsalted butter
  • 500g icing sugar
  • For the toping:
  • 1 Co-op British carrot, grated
  • 1/2 tsp caster sugar
  • Zest of 1 orange
  • 4 walnuts, chopped


  1. Preheat the oven to 170°C/fan 140°C/Gas 3
  2. Grease 2 x 20cm sandwich tins and line with greaseproof paper
  3. In a bowl, beat together the butter, eggs and sugar until doubled in volume
  4. Carefully fold in the flour, bicarbonate of soda and spices, followed by the veg, orange zest and walnuts
  5. Divide the mixture between the tins
  6. Bake for 45-55 mins, or until a skewer in the centre comes out clean
  7. Set aside to cool
  8. To make the frosting:
  9. Mix together the cream cheese and butter
  10. Add the icing sugar and mix until cream
  11. Spread a layer on top of one of the cakes and place the other cake on top
  12. Chill for 20 mins
  13. Once set, spread a thin layer of frosting around the outside of the cake and the rest on top
  14. To make the topping:
  15. Put the grated carrot in a bowl, sprinkle over the caster sugar and mix well
  16. Leave to dry on kitchen roll
  17. Top the cake with the grated carrot, orange zest and chopped walnuts

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