Plenty Carrot Cake
ingredients
- 150 g carrots
- 42 g cauliflower
- 42 g parsnips
- 42 g baking potatoes
- 2 tsp cinnamon
- 2 tsp baking soda
- 300 g brown sugar
- 245 ml rapeseed oil
- 220 g plain flour
- 4 eggs
- 100 g cream cheese
- 250 g icing sugar
- 100 g butter
- A few drops of vanilla essence
nutrition facts
Per average serving:
energy
1594 kJ / 383 kcal
19 %
fat
25 g
36 %
saturates
6.2 g
31 %
Sugars
21 g
23 %
salt
0.41 g
7 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Pre-heat the oven to 175 degrees and line a cake tin (around 23cm) with baking parchment.
- Grate the carrots, cauliflower, parsnips and potatoes.
- In a large bowl, mix the flour, brown sugar, cinnamon & baking soda.
- Fold in the eggs and the oil.
- Then fold in the grated vegetables until the mixture is well-combined.
- Transfer the mixture to the lined tin and bake for 30-45mins until cooked through and golden brown. Check with a skewer - the cake is ready when the skewer comes out clean.
- Once ready, leave the cake to cool completely.
- Whip the cream cheese, butter, vanilla essence and icing sugar until thick.
- Spread the frosting over the top of the cake.
- Cut into 15 portions and enjoy!
Important information
IMPORTANT INFORMATION
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.