Spiced parsnip and carrot cake recipe | Sainsbury`s Magazine

Ingredients

• 5 medium eggs, separated
• 125g soft salted butter, plus extra to grease
• 2 tsp baking powder - use gluten free if required
• 1 tbsp ground cinnamon
• 1 tsp ground cardamom (from about 30 pods)
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1 tsp ground allspice, nutmeg or cloves
• 75g rolled oats, blitzed briefly to make a flour, or buckwheat flour if required for gluten free
• 125g ground almonds
• 50g walnuts or pecans, roughly chopped
• 80g dried fruit mix (such as sultanas, currants, raisins, chopped dates)
• 2 tbsp milk
• 200g carrots (2 medium carrots), coarsely grated and squeezed firmly to get rid of excess water
• 100g parsnips (1 medium parsnip), coarsely grated and squeezed firmly to get rid of excess water
• 2 tsp vanilla extract
• 5 tbsp maple syrup
• 250g full-fat soft cheese or thick-set yogurt (strain excess liquid overnight), at room temperature
• 100g soft unsalted butter
• 1 tsp vanilla extract
• 2 tsp very finely grated fresh ginger
• 2-3 tbsp maple syrup
• 1 small orange or lemon, finely zested
• 50g walnuts, pecans or any other nuts
• 2 tbsp maple syrup