Parsnip & Hazelnut Cake - Eat Well Tasmania

Ingredients

• 170g unsalted butter, plus more for the pan
• 150g light brown sugar
• ½ cup golden syrup
• 3 large eggs
• 250g self-raising flour
• 2 tsp ground cardamom
• 1 tsp ginger
• ½ tsp ground allspice
• ½ tsp salt
• 3 cups peeled and grated parsnips (about 2)
• 1 medium apple, grated
• 60g toasted hazelnuts, roughly chopped (optional)
• 1 tbsp finely grated orange zest
• 1/3 cup fresh orange juice Icing
• 75g unsalted butter, room temperature
• 250g cream cheese, room temperature
• 2 tbsp icing sugar
• 2 tbsp golden syrup
• ¼ tsp salt
• 2 tsp vanilla essence
• 2-3 tbsp finely chopped hazelnuts