This sheet cake is ideal for a large gathering. A lovely spin on traditional carrot cake, featuring naturally-sweet parsnips and a light and refreshing frosting to perfectly balance the cake.
MAKES 20 SERVINGS
Use organic ingredients when possible
1 tbsp unsalted butter, room temperature
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp fine sea salt
½ tsp freshly grated nutmeg
4 cups grated peeled parsnips (about 4 or 5 parsnips)
1 cup + ¼ cup unsweetened coconut flakes (¼ cup toasted for garnish)
1 cup walnuts or pecans, chopped
½ cup raisins or dried cranberries
1 cup coconut sugar
1 cup neutral-tasting oil, like avocado oil
4 large eggs
HONEY LEMON YOGURT FROSTING
750g full-fat (3.25%) plain yogurt (without any thickeners added)
2 layers of cheesecloth
2 – 3 tbsp liquid raw honey
1 tbsp lemon zest
Preheat oven to 350 degrees F. Lightly butter a 13 x 9-inch (3L) baking pan.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. In another large bowl, stir together the parsnips, 1 cup of coconut, nuts, and raisins or cranberries. Add a tablespoon or two of the dry mixture to the parsnips and stir to incorporate the flour throughout.
In a stand mixer with paddle attachment or using a hand-held mixer or manually with a large whisk, beat together the coconut sugar and oil on low speed until blended and smooth. Increase the speed to medium and add the eggs one at a time, beating well after each addition. On low, add flour mixture and mix until just blended. With a spatula, fold in the parsnip mixture by hand until just combined.
Spread the batter evenly in the prepared pan. Bake in centre of the oven for about 40 to 50 minutes, or until a toothpick inserted into the centre come out clean. Remove pan to wire rack to cool completely before frosting.
Honey Lemon Yogurt Frosting: Empty the yogurt into a fine-mesh strainer lined with a double layer of cheesecloth (or paper coffee filter), and place over a bowl. Allow to drain for at least ½ an hour, or until the yogurt has released about 1 cup of water and has the consistency of soft cream cheese. Add the honey to taste and lemon zest. Mix well. Refrigerate until needed. Spread over the cooled cake.
Garnish cake with reserved toasted coconut flakes on top and refrigerate for at least 1 hour. For optimal flavour, let cake rest at room temperature for 30 minutes before serving.