Spiced Carrot, Parsnip & Orange Cake

This cake persuades children (and grown-ups) to eat their vegetables with pleasure.


100g butter or dairy-free baking margarine, softened

55g rice flour

55g cornflour

110g light brown muscovado sugar

2 tsp gluten-free baking powder

Pinch of salt

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

½ tsp mixed spice

3 medium eggs, at room temperature

Zest of 1 orange

100g carrot, grated

100g parsnip, grated

50g raisins

40g pecans, roughly chopped

For the orange cream icing:
50g butter, softened

250g cream cheese

275g icing sugar, sifted

Zest of 1 orange

1 tbsp freshly squeezed orange juice

20g pecans, roughly chopped


  • 20 mins prep, 35 mins cooking
  • Serves 8
  1. Preheat the oven to 180C. Grease a 20-cm springform cake tin with butter or dairy-free baking margarine and line with greaseproof paper.

  2. Place the butter, flours, sugar, baking powder, salt, spices, eggs and orange zest in a medium bowl. Whisk together on a medium speed until the mixture is smooth and well blended.

  3. With a large metal spoon, fold in the carrot, parsnip, raisins and pecans.

  4. Tip the mixture into the prepared cake tin, and bake in the oven for 30-35 minutes until the centre is set and springy, and a skewer inserted into the middle of the cake comes out clean.

  5. Remove from the oven, then peel off the lining paper and leave to cool in the tin on a wire rack. When cold, run a sharp knife around the edge of the cake, and transfer from the tin and to a serving plate.

  6. To make the icing, in a large bowl, whisk the butter until soft and fluffy, then whisk in the cream cheese, icing sugar and orange zest and juice, until smooth and thick. Spread over the cooled cake. Sprinkle with chopped pecans to serve