This cake, similar in texture to carrot cake, is moist and delicious.
Protein 5.5 g (9%)
Fat 14.5 g (53%)
Carbohydrate 26 g (38%)
Fibre 1.7 g
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Preheat oven to 350°F (180° C). Spray a 9x13 inch pan with cooking oil spray (or coat lightly with butter and flour).
In medium bowl, combine flour, sugar, ginger, baking powder, cinnamon, salt, nutmeg, allspice and cloves. Set aside.
In large mixing bowl, beat eggs, oil, milk and vanilla.
Stir dry ingredients into wet ingredients just to combine, being careful not to over-mix. Stir in apple, parsnip and walnuts (if using).
Pour batter into pan (it will be thick) and bake for 20-25 minutes or until fork inserted in center comes out clean. Cool cake on rack.
Serve cake plain, with a sprinkle of icing sugar or a cream-cheese style icing of your choice.