Carrot and Parsnip Loaf

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Carrot and Parsnip Loaf

A wholesome sweet vegetable cake. The perfect bake for winter months.


Makes a 2lb loaf cake

225g butter, melted and cooled, plus extra for greasing
285g plain flour
2 tsp bicarbonate of soda
a pinch of salt
2 tsp ground cinnamon
1 tsp ground ginger
225g caster sugar
3 eggs, beaten
2 tsp vanilla essence
140g carrots, grated
140g parsnips, grated


  1. Preheat the oven to 170c/325f/Gas 3. Grease a 900g/2lb loaf tin with butter and line the base with greased greaseproof paper.
  2. Sift the flour into a large bowl with the bicarbonate of soda, salt, cinnamon and ginger. Add the sugar.
  3. Make a well in the centre of the flour mixture and add the eggs, butter and vanilla essence. Mix together and add the carrots and parsnips. Mix well and put into the prepared tin.
  4. Bake in the oven for 1 1/4 - 1 1/2 hours (75-90mins) until a skewer inserted into the middle of the loaf comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Buy small to medium parsnips as the large ones are woody in the centre.

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