Parsnip & Pecan Cake with Cashew Cream Frosting

November 12, 2014
0 Ratings
  • Serves 8 - 10 people
Author Notes

A delicious alternative to carrot cake, and gluten-free and dairy-free too! —Kirsten

What You'll Need
  • For the cake:
  • 100 milliliters Coconut oil, melted
  • 2 Eggs
  • 75 grams Honey
  • 75 grams Coconut Sugar, or soft light brown sugar
  • 90 grams Parsnip, grated
  • 60 grams Pecans, plus extra for decorating
  • 120 grams Rice Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • half teaspoon Baking Soda
  • half teaspoon Ground Mixed Spice
  • quarter teaspoons Ground Green Cardamom
  • quarter teaspoons Freshly Grated Nutmeg
  • eighth teaspoon Ground Cloves
  • 1 pinch Sea Salt
  • For the Cashew Cream Frosting:
  • 170 grams Cashew Butter
  • half teaspoon Vanilla Extract
  • 3 teaspoons Maple Syrup
  • Zest of an orange
  • half cup Unsweetened Almond Milk
  1. Pre-heat the oven to 150 Celsius / 130 fan / 300 Fahrenheit. Line two non-stick 8″ round cake pans with baking paper.
  2. Place the pecans in a small food processor and blitz until they resemble breadcrumbs. Set aside.
  3. In a bowl whisk together the coconut oil, eggs, honey and sugar.
  4. Add the rest of the ingredients, including the ground pecans, and mix until just combined.
  5. Divide between the cake pans and bake for 30 minutes, or until firm to the touch and a toothpick inserted into the centre comes out clean.
  6. Leave to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  7. While the cake is cooling, make the frosting. Scoop the cashew butter into a bowl and add the vanilla, maple syrup and orange zest and stir together. Add the milk a little at a time, mixing it in well between each addition, until you get the desired consistency. You may not need it all.
  8. When the cake has cooled, use half the frosting the sandwich the two cakes together and then cover the top with the rest. Decorate with pecan halves.

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