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Parsnip cake


Makes two bread tin size loaves or one large cake if you use cake tins & sandwich with cream cheese as suggested in the original recipe.


175g margarine/butter
250g soft brown sugar
100ml honey
3 eggs (beaten)
250g flour
2 tsp baking powder
1 tsp mixed spice
250g parsnips grated finely
1 apple grated
1 orange – use the juice and zest


I didn't change anything in the method, so head over to for the how to.

The only thing I changed was the presentation: I don't have two round cake tins so chose to use my bread tins to make loaf style cakes instead. I found the cake quite sweet & tasty on its own, so chose to omit the cream cheese topping/filling.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Parsnip cake close up