PARSNIP CARROT CAKE
Vegan Cook's Bible
by Pat Crocker
After creating this recipe I stumbled upon a blog at cakespy.com where five different vegetables were tested in a carrot cake recipe. The results were interesting, with radish and parsnip in the lead, sugar snap peas a close second and broccoli and Brussels sprouts definitely not favored. Parsnips are a natural in cakes and other baked goods since they have higher levels of natural sugars.
Makes 6 squares
Ingredients
2 medium parsnips, shredded
2 medium carrots, shredded
1 cup water
1 cup organic cane sugar
1/3 cup raisins
1 tsp ground cinnamon
1 tsp finely grated fresh gingerroot
1/2 tsp sea salt
1/4 tsp ground cloves
1/2 cup shortening
1/4 cup pure maple syrup
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 cups applesauce, optional
Preheat oven to 325°F
8-inch baking pan, lightly oiled and lined with parchment paper
Directions
1. In a saucepan, combine parsnips, carrots, water, sugar, raisins, cinnamon, ginger, salt and cloves. Bring to a boil over medium-high heat. Reduce heat and cook, stirring occasionally, for 5 minutes or until vegetables are soft. Remove from heat and add shortening, stirring until melted. Let cool and add maple syrup.
2. Meanwhile, in a bowl, combine flour, baking powder and baking soda.
3. Scrape parsnip-carrot mixture into flour mixture. Stir just enough to moisten dry ingredients; do not overmix. Pour into prepared baking pan. Bake for 40 minutes or until edges of cake start to pull away from sides of pan and a toothpick inserted in the center comes out clean. Let cool in pan. Cut into 2-inch squares and serve with applesauce, if desired.
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