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Vegan Cook's Bible
by Pat Crocker
After creating this recipe I stumbled upon a blog at 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

• 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

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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