About this recipe:This cake has so many surprise ingredients there are almost too many to list! Don't be put off by the veggies - the parsnip and courgette nicely complement the more typical cake ingredients of carrot and apple. The cinnamon cream cheese frosting is literally the icing on the cake!
Preheat the oven to 180 C / Gas 4. Grease a 23cm square cake tin and line with parchment.
Sieve together the flours, bicarb, salt, cinnamon and ginger into a medium mixing bowl.
In a large mixing bowl, beat the eggs and sugars together until creamy. Then add the vanilla and olive oil and beat again to combine. Stir in the flour mixture with a wooden spoon, then fold in the grated veg and fruit until completely incorporated.
Tip the cake mixture into the prepared tin. Bake for 45 mins to 1 hour, or until the cake tests done with a skewer. Cool in the tin for 15 minutes, then remove from tin. Let cool completely until it is no longer warm to the touch.
To make the icing, combine all ingredients and beat with an electric mixer until smooth and creamy. If necessary, add up to 1 tbsp of milk to reach desired consistency.
Once the cake is completely cool, ice with the cream cheese frosting. Cut cake into 16 squares to serve.
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Altered ingredient amounts.
use about 175 g icing sugar for topping. but increase the cream cheese or add lime zest to calm sweetness down. also instead of 150 g sugar, make it 125g. and a little less brown. - 22 May 2011
I thought this cake sounded absolutely delicious and couldn't wait for it to finish baking so I could get stuck in! Unfortunately I found it very dense and overly moist. I will try making it again at some point but will use less eggs and will try and drain the courgettes before they're added in case that was the cause of the excess moisture. - 02 Oct 2010