This is one of those cakes that people take a peek at and snug or wrinkle their noises, and then upon tasting are immediately converted declaring their sudden liking for parsnips, or parsnip cake at least. This is one of those cakes that people take a peek at and snug or wrinkle their noises, and then upon tasting are immediately converted declaring their sudden liking for parsnips, or parsnip cake at least. I too think I like this particular parsnip cake more than carrot cake now, even my mother has given it a thumbs up and she's not that keen on parsnips either.
Last month I shared a Retro Parsnip and Violet Cake with Ren at Fabulicious Food. This month its another parsnip cake recipe, but this one is suitable for vegans all over the world. This February Simple and In Season it is being hosted by Caroline at Cake, Crumbs and Cooking.
Vegan Parsnip, Raisin and Walnut Cake or Mini Loaves
Serves 8 - 10
2 cups self raising flour
1 cup of golden caster sugar
1/2 tsp of salt
1/2 tsp of baking soda
2 tsp of cinnamon
3 cups shredded parsnips
3/4 cup of vegetable or sunflower oil
1/2 cup of apple juice
1/2 cup of golden raisins
1/4 cup walnuts, roughly chopped
Preheat oven to 350 degrees and grease a 9x9 inch square pan with oil or 8 - 10 mini loaf tins.
Mix together the flour, sugars, salt, baking powder, baking soda and cinnamon until thoroughly combined. Add the shredded parsnip and the oil to the dry ingredients and mix well with a spoon.
Add the apple juice and mix again, then fold in the raisins and nut.
Put the batter into pan(s).
Bake for 45 minutes for larger version or 30 minutes for smaller versions; or until a toothpick comes out clean when inserted in the centre.