A seasonal recipe to use up some winter veg and it will give you at least 3…ish…of your 5 a day!
Carrot, Parsnip & Sweet Potato cakes – makes 12 individual cakes
200g carrot, peeled & grated
100g parsnip, peeled & grated
100g sweet Potato, peeled & grated
185g soft brown sugar
250g self raising flour
1tsp baking powder
1tsp ground ginger
1tsp ground cinnamon
60g chopped walnuts
pinch of salt
Pre-heat the oven to 180C/Fan 170C/gas mark 4 and line a 30x20cm cake tin or this will make 12 individual cakes.
Melt the butter on a low heat and set aside to cool slightly. In a large mixing bowl mix the dry ingredients – sugar, flour, baking powder, spices, walnuts & salt. Whisk the eggs into the melted butter and stir into the dry ingredients until just combined. Stir in the grated vegetables and spoon the mix into the prepared tins or cake cases. Bake the small cakes for 15 mins or 20-25 mins for larger cakes until springy to the touch. Drizzle with icing once cooled (optional).