Ingredients
- 300 g of flour
- 1 tablespoon(s) baking powder
- 1 level teaspoon(s) of baking soda
- 1 teaspoon(s) of salt
- 1 level tablespoon(s) of cinnamon
- 1 teaspoon(s) of nutmeg
- 2 pinches of powdered cloves
- 4 eggs
- 250 g of sugar
- 100g muscovado
- 24 cl of neutral oil
- 200 g parsnips
- 100g carrots
For the icing
- 300 g Philadelphia type cheese
- 140 g soft butter
- 150 g of icing sugar
Preparation
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The day before, mix the flour with the yeast, bicarbonate, salt and spices. In a bowl, blanch the eggs and sugars for 5 minutes. Drizzle in the oil, stirring constantly. Incorporate the first mixture, then the peeled and finely grated carrots and parsnips.
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Preheat the oven to 170°/th. 5-6. Butter and flour a 26 cm diameter mold, pour the dough and bake for 1 hour. Turn off the oven and leave to cool inside.
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For the icing: beat the butter until soft, gradually add the cream cheese, then the icing sugar. Reserve in the fridge.
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Cut the cake lengthwise, into 3 layers, with a bread knife. Spread frosting between each layer. Cover with remaining icing. Refrigerate for 12 hours before serving.
