Carrot, parsnip and zucchini cake with pistachio praline

Name: Carrot, parsnip and zucchini cake with pistachio praline
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8
Ingredients: 2 2/3 cups (400g) self-raising flour; 2 tsp each ground cinnamon & ginger; 1/2 tsp each ground allspice & cloves; 1 tsp freshly ground black pepper; 1 cup (220g) caster sugar; 1/4 cup (20g) desiccated coconut; 4 large eggs, lightly beaten; 400ml sunflower oil; 100g dried apricots, finely chopped; 1 each zucchini, small parsnip & carrot (about 320g in total), coarsely grated; 1/2 cup (110g) caster sugar; 1/4 cup (35g) pistachios, roughly chopped; 400g cream cheese, softened; 100g unsalted butter, chopped, softened; 2 cups (240g) pure icing sugar, sifted

2 ratings

15m

1h 15m

Carrot, parsnip and zucchini cake with pistachio praline

Jump to recipe

by Phoebe Wood

Mar 01, 2018

The humble carrot cake just got a vegie-packed makeover. Yum!

2 2/3 cups (400g) self-raising flour
2 tsp each ground cinnamon & ginger
1/2 tsp each ground allspice & cloves
1 tsp freshly ground black pepper
1 cup (220g) caster sugar
1/4 cup (20g) desiccated coconut
4 large eggs, lightly beaten
400ml sunflower oil
100g dried apricots, finely chopped
1 each zucchini, small parsnip & carrot (about 320g in total), coarsely grated

Pistachio praline

1/2 cup (110g) caster sugar
1/4 cup (35g) pistachios, roughly chopped

Cream cheese frosting

400g cream cheese, softened
100g unsalted butter, chopped, softened
2 cups (240g) pure icing sugar, sifted

Method

1.

For the pistachio praline, line a baking tray with foil. Place sugar in a frypan over high heat, shaking to a thin, even layer. Cook, shaking the pan occasionally, for 4-5 minutes or until a golden caramel forms. Add nuts and swirl to coat, then pour onto prepared tray. Set aside for 30 minutes to set, then crush to a rough praline.
2.

Preheat oven to 180°C. Grease a 22cm round cake pan and line with baking paper.
3.

Sift flour and spices into a bowl with a pinch of salt. Stir in sugar and coconut. Place egg and oil in a separate bowl and whisk to combine. Stir oil mixture into dry ingredients, then fold through apricot and grated vegetables. Spread mixture into prepared pan and bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely, then use a serrated bread knife to trim the top of the cake to level.
4.

For the frosting, place cream cheese in a microwave-safe bowl and microwave on medium for 1 minute to warm. Remove from microwave, add butter and icing sugar, and whisk until smooth (chill mixture for 15 minutes if too loose).
5.

Spread frosting over cake. Scatter with praline to serve.