Parsnip and Carrot Cake with Kumquat Mascarpone Cream
A contemporary twist on the classic carrot cake
A twist on the popular carrot cake. Using seasonal parsnips adds a subtle sweetness and the use of kumquats in the frosting adds a sharper, citrusy pick me up.
Ingredients
180g Self raising flour
75g brown sugar
75g caster sugar
2 large eggs
1 tsp baking powder
Couple drops vanilla extract
100g grated carrots
100g grates parsnips
120ml canola oil
1/4 tsp ginger
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