Friday, November 15, 2013

Parsnip & Carrot Cake Recipe

If you're a mama that hides veggies in foods, this may be a good recipe for you! I offer fruits and vegetables to my son all the time so he kind of expects for a recipe to include them. 

The cake is very moist and I used more spices than what was called for because I like them and they remind me of Autumn. 

The recipe is from the Abundant Harvest Organics Kitchen. My modifications are in parentheses below. 

Preheat oven to 350*.

Parsnip and Carrot Cake

1 cup flour (I used organic whole wheat pastry flour.)
1/2 cup almond meal
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon (1 tsp cinnamon + 1 tsp of nutmeg)
1/8 tsp salt 
1/2 cup sugar (I used organic cane sugar.)
1/2 cup powdered sugar (you can DIY here)
1/2 cup dark brown sugar (you can DIY here)
3 eggs
1 tbs vanilla
3/4 cup butter melted and cooled (I used 1/2 cup butter + 1/4 cup melted coconut oil)
1 3/4 cups of shredded parsnips (I used 1 cup of parsnips + 3/4 cup of shredded carrots.)

1. Grease two 9 inch round cake pans. 
2. Combine dry ingredients (from flour to the salt) in a separate bowl. 
3. Blend the sugars, eggs, and vanilla together until well combined.
4. Stir in the flour mixture. 
5. Drizzle in the melted butter (or butter and coconut oil) a little at a time. Mix at each interval.
6. Fold in the parsnips and carrots.
7. Pour the batter 3/4 full into a prepared cake pan (or muffin liners) and bake 20-25 minutes. 
8. Place on rack to cool.
9. You can make your favorite cream cheese or other frosting to top off the cake. I chose to eat them as is. They are very moist! 
The recipe yields 9 in the heart shaped pan or 15 medium sized muffins. 

These will not last long in your home, too! You can store them in an air-tight container away from direct sunlight. 

Choose, eat, and live well! =)

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