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Frosted Parsnip and Sultana Cake From The Four Seasons Cookbook

The Four Seasons Cookbook’’s festive take on the classic carrot cake uses one of our favourite Christmassy veggies and rich sultanas for an extra moreish veggie-packed treat that celebrates the season with a touch of decadence. Don’t miss out on this beautiful giftable cookbook for plenty more inspiring recipes that celebrate the best ingredients of every season.

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What you'll need

  • A pinch salt
  • 2tsp mixed spice
  • 150g (5oz)/ (1 large) parsnips, peeled and grated
  • 75g (3oz) pecans, chopped
  • 1tsp baking powder
  • Mini white chocolate stars to decorate
  • 50g (2oz) icing sugar
  • 100g (3½oz) sultanas
  • 1 orange, finely grated zest
  • 200g (7oz) light brown muscovado sugar
  • 2 eggs, beaten
  • 175ml (6fl oz) groundnut oil, plus extra for greasing
  • 200g (7oz) self-raising flour
  • 200g (7oz) full fat soft cheese

Products used

How to make

  1. Preheat the oven to 190°C/170°fan/Gas 5. Grease and base line a 1.2 litre (2 pint) loaf tin (approx. 22 x 12 x 6cm/8½ x 4½ x 2½in).
  2. Put the eggs, oil and sugar into a large bowl and lightly whisk together. Stir in the grated parsnip, sultanas and pecans.
  3. Sift in the flour, baking powder, mixed spice and salt and fold together. Spoon into the prepared tin, level the top and bake for 45–50 minutes or until a skewer inserted into the centre comes out clean.
  4. Remove from the tin and leave on a wire rack to cool completely.
  5. Using a hand-held electric mixer, whisk together the soft cheese, icing sugar and orange zest until smooth. Spread over the top of the cake and sprinkle over some mini chocolate stars.