Parsnip and Carrot Mini Bundt Cakes and Hashtagging
 
Prep time
Cook time
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Parsnip and Carrot combine with cinnamon to make fragrant mini bundt cakes. The orange custard is recommended to be spooned onto the cakes just before eating. However, it is pretty nice and you may end up mopping most of the custard up with the first few cakes. Only makes ½ cup of dairy free orange custard (you may want to make a double batch).
Author:
Recipe type: Snack
Serves: 12-15
Ingredients
  • 120g carrot (1 large), peeled and finely grated
  • 120g parsnip (1 large), peeled and finely grated
  • 150g wholemeal flour
  • 150g plain flour
  • 150g sugar (it is not a sweet cake - you may prefer to add an extra 50g)
  • 3 eggs
  • 150g butter, melted
  • Cinnamon
  • 15g bi-carb soda
  • 7g salt
  • 1 tsp vanilla bean paste
  • 1 egg yolk
  • 2 oranges, zest and juice
  • 20g cornflour
  • 1 tbsp sugar
Instructions
  1. Preheat the oven to 180oC and grease the mini bundt cake tin (a muffin tin would work as well)
  2. In a mixer, combine the butter, sugar, eggs, vanilla bean paste, parsnip and carrot.
  3. In a separate bowl combine the flours, bicarb soda, salt, cinnamon.
  4. Add the dry mixture to the wet mixture until just combined.
  5. Spoon the batter into the mini bundt cake tins until it is ¾ of the way up the sides. You should have more mixture than a standard 12 cake tin allows - have a spare ramekin available to make a tester too. Bang the tray on the bench in order to remove any air bubbles and to fill the tins' grooves adequately.
  6. Cook for 20 - 25 minutes. Check after 20 minutes.
  7. In the meantime, bring the orange juice (leaving 1 tbsp to the side) to the boil in a small pan. Mix the sugar, remaining orange juice, cornflour and yolk together in a separate bowl. Add this to the small pan and reduce the heat to a simmer whilst constantly stirring. Once the custard starts to thicken take it off of the heat and fold through the zest.
  8. Dip the parsnip and carrot cakes in the custard and serve immediately. Store cakes that have not been dipped in custard in an airtight container for 3-4 days.
Nutrition Information
Serving size: 1 Fat: 3g Sugar: 10g Sodium: 200mg
Recipe by Play With Food at https://www.playwithfood.com.au/parsnip-carrot-cake/