22 December, 2018

Festive White Chocolate Parsnip and Carrot Cake

Comments : 2 Posted in : Blog, Cakes on 22nd December 2018 by : Ugne Tags: carrotcake, cremecheese, frosting, glutenfree, lightcake, sugarfree, tasty, whitechocolate

Festive White Chocolate Parsnip and Carrot Cake

(Gluten and refined sugar free)

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I was thinking to create something nice and festive. Light enough to enjoy after heavy Christmas dinner, yet indulging and full festive of flavours. This cake is not so calorie dense as usual Christmas bakes . 

I opted for something unusual- spiced parsnips and carrots mixed with beautiful spices. I sweetened my cake with natural sweeteners and used gluten free and almond flours to make it light and moist.

This cake is perfect if you have someone who is gluten intolerant coming to your party, and want to put together treat that everyone will enjoy. 

Layered with light mascarpone and white cacao melt frosting with a hint of maple syrup hits just right sweetness and slight scent of orange zest gives that festive edge.

INGREDIENTS 

350g parsnips, peerless and finely grated

150g Carrots, peeled and finely grated

120g Food Thoughts white cacao melts, melted and cooled or white chocolate

130g Meridian Foods maple syrup

100g coconut sugar I used Coconut Merchant

150g sticky dates

juice of an orange 

70g coconut oil I used Coconut Merchant

100g extra virgin golden rape seed oil or Meridian olive oil

3 medium eggs

First, preheat the oven to 180’C and line and grease two x 23cm/ 9in cake tins, set aside.

I used large food processor for the first stage, but you can make it in a stand mixer or using hand held mixer.

Place all in food processor bowl or mixer bowl and give it a good whizz until all blended. When done, mix in 

130g raisins

100g walnuts, chopped 

Now prepare dry ingredients:

220g self raising gf flour

100g ground almonds

80g tapioca flour

2tsp baking powder

1tsp baking soda

Pinch of salt

2tsp cinnamon

1tsp mixed spice

In the large bowl Mix all dry ingredients.

Start your mixer on low speed and slowly add dry ingredients until combined.

Divide the batter between two prepared tins and put in the oven to bake for 30-35min, or until skewer comes out clean.

When done, remove from oven, let them cool in the tins for 10 min, then remove on to wire rack and make sure to peel off the parchment paper. Leave until completely cool before assembling.

Now get your frosting ready.

Frosting:

100g vegetable shortening, soft room temperature 

70g Meridian maple syrup

200g Food Thoughts white cacao melts, melted and cooled( or white chocolate)

300g mascarpone cheese (I used reduced fat) room temperature 

150ml double cream room temperature 

Place all ingredients apart from melted chocolate in to the bowl and using whisk attachment whisk until nice and fluffy. Now reduce the speed and start slowly pouring the chocolate. Give the final

Whisk and using spatula mix all scraping the sides of the bowl.

When sponges ready, cut each in half horizontally and layer with little bit of icing. Coat the top of the cake only lightly to create naked cake look.

Decorate with ginger cookie crumbs, crushed pistachio nuts and grated cacao melts. 

For extra special Christmas look I added few frosted rosemary springs and pomegranate seeds, not forgetting essential silver ball sprinkles 🙂 for inner child in me 🙂

Must say, this cake tastes best next day, when all the flavours and spices develops.

Merry Christmas and truly home this cake will be a welcome addition to festive table