Spicy Carrot and Parsnip Blender Cake
Ingredients
- 1 cup carrots, chopped
- 1 cup parsnips, chopped
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup coconut sugar
- 1/4 cup maple syrup
- 2 cups cake flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp salt
Coconut cream icing
- 1 cup coconut cream
- 1/4 cup icing sugar
Preparation
Preheat the oven to 180°C and grease a medium size springform cake tin.
Place all the ingredients in a blender.
Start with the wet ingredients.
Blitz until completely smooth.
Scrape down the sides and blitz again.
Pour the batter into the tin.
Bake for 50-60 minutes or until a toothpick comes out clean.
Allow to cool in the tin before releasing.
Icing
In the bowl of an electric mixer fitted with the whisk attachment, whip the coconut cream and sugar until thick and creamy, about 3 minutes.
Cover and refrigerate at least one hour before icing the cake.
