Root Vegetable Cake

Root Vegetable Cake

Root Vegetable Cake

This is an utterly delicious cake using the root vegetable peelings from your mid week cook or your Sunday roast. Root veggies have a lovely earthy sweetness that develops with cooking that mixed in with the warm spices and maple syrup make it a complete indulgence. You can use the usual peelings from carrots, beets and potatoes or you can explore flavours with parsnip or cauliflower leaves.

Root Vegetable Cake

Root Vegetable Peelings

For the cake

For the maple and cinnamon whipped cream


  1. Preheat oven to 180C/350F.

  2. Grease a 9” cake tin and line the bottom with baking paper.

  3. Gather all of the peeling scraps and blitz in a blender or hand blender until finely grated. Set aside.

  4. Sift the flour, bicarb of soda, baking powder, cinnamon, and salt into a large bowl. 

  5. Stir in the raisins and finely blitzed vegetables.

  6. In a separate bowl, beat the eggs, maple syrup, oil, yogurt, and vanilla together with an electric mixer.

  7. Gently fold the wet ingredients into the dry until combined.

  8. Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.

  9. Leave to cool in the tin for 10 minutes and then remove and frost with the maple cream when it is fully cooled.

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