We’re entering the in between… that time when some days are super nice and the sun is shining and if you don’t look at the date on the calendar, you’d swear it’s the middle of July, and some days you need a jacket and it’s gloomy and you can feel the season changing in the air?
The time when the flowers are still blooming and the leaves are starting to change. Fall food is popping up in the stores and it’s more than just pumpkin spice everything.
So why not make a ‘root vegetable cake’? I know, you’re thinking you don’t really want anything called root vegetable cake. But keep an open mind because it’s just a cake with carrots, parsnips and some beets. They’re all shredded and combined with warm spices to make a hearty cake, dotted with dried apricots and pepita seeds. The spice and earthiness of the cake are complemented by the rich sweetness and subtle tang of the ginger cream cheese frosting. Altogether, it’s pretty much the perfect bite – while the root veggies keep this cake soft and add a subtly sweet, earthy flavor; the apricots and pepita seeds add texture. Then it’s topped off with the luxurious creaminess of the ginger frosting. What’s not to love!
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- 100 gm carrots, peeled & finely grated
- 100 gm parsnips, peeled & finely grated
- 100 gm beets, peeled & finely grated
- Zest of 1 medium orange
- 1/3 cup maple syrup SEE NOTES BELOW
- 2 large eggs
- 1 1/4 cup flour
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 60 gm dried apricots, diced small
- 40 gm pepita seeds
- 120 gm cream cheese, room temperature
- 1 Tbsp butter,
- 1 1/4 tsp fresh ginger, grated
- 200 gm powdered sugar, sifted
Ingredients
Cake
Ginger Cream Cheese Frosting
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- Preheat oven to 350 F. Grease the base & sides of a 8-inch round cake pan with a little oil. Line the base with parchment paper.
- Peel & grate the carrots, beets & parsnips into a large bowl. Zest an orange & add to the vegetables.
- Pour in the syrup, eggs & olive oil, then mix to combine. Next, fold in the flour, spices, baking powder, baking soda & salt.
- Finely dice the apricots, then add them to the bowl along with the seeds, then mix everything until just combined but DO NOT OVERMIX.
- Pour the mixture into the prepared cake pan & bake for 30 to 35 minutes, rotating the tin after 20 minutes, until the top is a light pink-golden tone. The cake should bounce back when pressed lightly, & a skewer inserted into the center will come out clean when fully cooked. Remove from the oven & leave to cool in the pan.
- Place room temperature cream cheese, ginger & butter into a mixing bowl. Using an electric mixer. beat until creamy & smooth. Slowly add the powdered sugar until all is incorporated.
- When the cake is completely cool, transfer to a plate, then finish with the icing, smoothing it over the sides & top of the cake. Decorate as you wish slice & serve.
If you are like me, maple syrup is not something I usually have on hand. Here's a good substitute ... 1/2 cup brown sugar, 1/4 cup water & 1/4 tsp maple extract. Place the sugar & water in a small saucepan. Simmer on low heat, stirring frequently, until sugar is dissolved & mixture thickens slightly, 3-5 minutes. Stir in maple extract (adjust to taste). Allow to cool before using (mixture thickens as it cools).