Carrot and Parsnip Cake

Here is another recipe to inspire you to pull out the mixing bowl and spoon and get baking this week.
I have decorated the cake with ribbons of purple heritage carrot which gives a dramatic and eye-catching topping to the cake. I also added a crown of rosemary for texture and colour contrast.

Method

1. Preheat the oven to 180°C /160°C fan. Grease and line 2 x 20cm sandwich tins.
2. In a large bowl beat the sunflower oil, sugar and eggs with an electric hand mixer or stand mixer for 3-4 minutes.
3. Stir in the orange zest, grated carrot and parsnip and chopped walnuts.
4. Next fold in the flours, bicarbonate of soda, salt and the nutmeg and mixed spice.
5. Pour the mix equally into the 2 tins and bake for 25-30 minutes. A metal/wooden skewer inserted into the middle of the cake should come out clean when the cake is ready. Cool the cakes on a wire rack while you make the icing.
6. Beat the butter for about 3-4 minutes until it changes to a lighter shade of yellow and being to add in the icing sugar gradually. Next add in the cream cheese, about a third at a time, and fold into the mixture until it is all combined.
7. When the cakes are fully cooled spread half the icing over the top of one of the cakes (you may want to trim the top if there is a large dome). Pop the other cake on top, bottom side up so that you have a flat base for the top of the cake. Spread the remaining icing across the top and decorate.

---