A lovely, moist alternative to the ubiquitous carrot cake with a creamy maple syrup icing.

Ingredients

• 225g unsalted butter, softened
• 225g soft light brown sugar
• 3 large eggs
• 200g plain flour
• 1 tsp bicarbonate of soda
• 1½ tsp baking powder
• 1 tsp ground cardamom (or substitute cinnamon or mixed spice)
• ½ tsp ground cinnamon
• 125-150g roughly grated parsnip (a 200 – 300g parsnip when peeled and cored should yield this)
• 100g Bramley apple, peeled, cored and grated (about ½ a medium size cooking apple)
• 100g chopped walnuts or pecans

Icing

• 250g mascarpone
• 30g maple syrup
• 25g light muscovado
• zest & juice of 1 clementine or half and orange
• capful of vanilla extract

Method

1. Preheat the oven to 170℃. Grease and line either a 23cm square tin or a 20cm round tin.
2. Using an electric whisk or food mixer cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. Sieve the flour, bicarbonate of soda, baking powder and spices together in a bowl. With the mixer turned to low gradually beat in the flour a few tablespoons at a time.
4. Fold in the grated parsnip, chopped apple and walnuts then pour into the prepared tin. Bake for 35-45 minutes in a 23cm square tin or 1-1¼ hours in a 20cm round tin. It should be well risen and golden brown when done (and a skewer should come out clean when inserted into the middle). Allow to cool before icing.
5. To make the icing place all of the icing ingredients into a food processor then blitz until combined. Spread over the cooled cake and serve.