Gorgeous veggie cake with cinnamon cream cheese icing

Recipe by: bakingmaster

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Prep: 35 mins Cook: 50 mins
Serves: 16

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!

Ingredients

2 large carrots, grated

1 large parsnip, grated

1 courgette, grated

1 apple, grated

150g plain flour

70g wholemeal flour

1 1/2 teaspoons bicarbonate of soda

3/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon ground ginger

3 large eggs

150g caster sugar

4 tablespoons dark brown soft sugar

1 teaspoon vanilla

125ml olive oil or other veg oil

Cinnamon cream cheese icing

6 tablespoons cream cheese, room temperature

75g butter, room temperature

200g icing sugar

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

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Preparation method

1. Preheat the oven to 180 C / Gas 4. Grease a 23cm square cake tin and line with parchment.

2. Sieve together the flours, bicarb, salt, cinnamon and ginger into a medium mixing bowl.

3. 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.

4. 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.

5. 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.

6. Once the cake is completely cool, ice with the cream cheese frosting. Cut cake into 16 squares to serve.