Flora Shedden's Parsnip Loaf Recipe

Ingredients

• 300g (10½ oz) parsnips, peeled and coarsely grated
• 25g (1 oz/scant ¼ cup) pumpkin seeds, plus extra, roughly chopped, for topping
• 25g (1 oz/1⁄3 cup) desiccated (dried shredded) coconut, plus extra for topping
• 3 eggs
• 225g (8 oz) sunflower oil
• 225g (8 oz/1¼ cups) light brown soft sugar
• 225g (8 oz/generous 1¾ cups) self-raising (self-raising) flour
• 1 tsp ground cinnamon, plus extra for topping
• 1 tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp ground coriander
• zest of ½ lemon
• icing (powdered) sugar, for topping
• 150g (5½ oz) cream cheese
• 75g (2½ oz) double (heavy) cream
• 25g (1 oz/2 tbsp) caster (superfine) sugar