Carrot and parsnip cake with rose frosting
- May 2014
- Serves 10–12
- Hands-on time 40 mins, oven time 1 hour 20 min, plus cooling
The perfect teatime treat, with an unusual marriage of flavours that works brilliantly.
- 49.4g (19.7g saturated)
- 45.7g (26.4g sugars)
The un-iced cake will keep, wrapped well in baking paper and cling film, for a day or two. Once iced, the cake will keep for 2 days in an airtight container in a cool place. You can store it in the fridge, but bring it up to room temperature before serving.
You can freeze the un-iced cake, wrapped well in baking paper and cling film, for up to a month. Defrost fully before icing.
Edible flowers make beautiful cake decorations, but make sure you use ones that haven’t been treated, sprayed or dyed. Ask your florist if they can source natural flowers for you. Some larger supermarkets stock edible flowers in spring and summer, or you can order them online at greensofdevon.com.
Rate & review