Parsnip cake

This is Sarah's version of a loaf cake made with parnips and wholemeal flour, which she first came across in the 'Farmers Market Cookbook' by Ysanne Spevack.

Parsnip cake

Sarah's healthier parsnip cake.


250g/9oz wholemeal self-raising flour

1 tbsp baking powder

1 tsp ground cinnamon

1 tsp fresh ground nutmeg

130g/4oz margarine/butter

130g/4oz soft light brown sugar

250g/9oz parsnips, coarsely grated

1 ripe banana, mashed

rind and juice of 1 orange

For the topping

225g/8oz cream cheese

3 tbsp of icing sugar

1 small orange, juiced

orange peel to decorate


  1. Preheat oven to 180/gas mark 4. Lightly grease and line a 900g loaf tin.
  2. Sift the flour, baking powder and spice into a large bowl.
  3. Melt the margarine or butterĀ in a pan, add the sugar and stir until dissolved. Make a well in the flour mixture and add the melted margarine/butter and sugar.
  4. Mix in the parsnips, banana and orange rind and juice.
  5. Spoon the mixture into the prepared tin, level it with the back of a spoon.
  6. Bake for 45-50 minutes until a cocktail stick inserted into the centre of the cake comes out clean.
  7. Allow the cake to cool before turning out onto a wire rack to cool completely.
  8. For the topping, beat the cream cheese, icing sugar and orange juice until smooth and pour over the top of the cooled cake.

Tip: use a processor to grate the parsnip and banana