We often overlook adding parsnips to cakes but they will surprise you at just how much they add in the way of flavour and moisture to your cakes. I have added hazelnuts as i love this combination.

 

Makes 12

Ingredients

1 cup flour

1 tsp ground cardamom

1 tsp ground mixed spice

1 ½ tsp baking powder

Pinch salt

2 eggs

¾ cup brown sugar (packed)

⅔ cup vegetable oil

1 tsp vanilla extract

2 cups grated parsnips (3-4)

½ hazelnuts, lightly roasted and crushed

Icing

220g cream cheese, softened

1 Tbsp butter, softened

¼ cup icing sugar

 

Method

Preheat the oven 180C

Grease 12 medium muffin tins or line with cake papers

Sift together all the dry ingredients and set aside.

In a large bowl add the eggs, sugar, oil and vanilla. Whisk together until thick and pale.

Fold in the grated parsnips, half the hazelnuts and reserve remaining for decorating.

Fold in the sifted dry ingredients and gently mix until just combined.

Spoon into prepared muffin tins and bake for 20 minutes or until the cakes bounce back when lightly touched in the centre.

Cool completely before removing from the tin.

To make the icing; place the softened cream cheese in a bowl, add the butter and whip with electric beater until lump-free and creamy, add the icing sugar and continue to mix until light and creamy.

You can either spread the icing on with a knife or pipe it on top.  Garnish for the remaining hazelnuts.

Best eaten on the day, but will last for 2-3 in the fridge.