Carrot, parsnip & cardamom loaf

The combination of the vegetables and the coconut flour gives this cake a unique, surprisingly light, texture.

Carrot, parsnip & cardamom loaf Credit: Chris Middleton

• serves

  12

• prep

  35 minutes

• cook

  1:30 hour

• difficulty

  Easy

It's important to note that coconut flours can vary in the amount of moisture they absorb – so, I suggest you add the flour in the ingredients list, then wait a couple of minutes to see if you need to add a little more.

Ingredients

• 6 eggs
• 140 g (5 oz/½ cup) apple purée 
• 85 g (3 oz/¼ cup) rice malt syrup
• 2 tsp natural vanilla extract
• 2 tsp ground cinnamon
• 2 tsp ground cardamom
• ½ tsp salt
• 125 ml (4 fl oz/½ cup) melted virgin coconut oil
• 2 carrots (about 240 g/8½ oz), finely grated
• 1 small parsnip (about 120 g/4½ oz), finely grated
• 50 g (1¾ oz/¹⁄³ cup) coconut flour 
• 150 g (5½ oz/1 cup) seeded dried dates, chopped
• 1 tsp bicarbonate of soda (baking soda)
• 2 tsp apple cider vinegar
• 2 tbsp flaked coconut, for sprinkling
• butter or whipped solid virgin coconut oil, to serve (optional)

Apple purée

• 4 large apples (about 800 g/1 lb 12 oz)

Cooling time: 10 minutes

Instructions

For the apple purée, peel, core and roughly chop the apples. Put the apples and a splash of water in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, for 8–10 minutes or until tender. Stir and mash the apples, still over the heat, until broken down – they should be mushy and quite thick. Remove from the heat and set aside to cool. It is fine to have a little bit of texture, but if you prefer a smooth sauce, whiz in a food processor or use a hand-held blender and purée until smooth. The purée will keep for 3–4 days in an airtight container in the refrigerator. It also freezes well for a couple of months – portion the purée into small containers or spoon into ice-cube trays, freeze and seal in an airtight container.

Preheat the oven to 160°C/320°F (fan-forced). Grease a loaf (bar) tin (11.5 cm x 21.5 cm/4½ in x 8½ in;

1.25 litre/42 fl oz capacity) and line the base and two long sides with a piece of non-stick baking paper, extending the paper about 4 cm (1½ in) above the sides of the tin to assist with the removal of the cooked loaf. 

Whisk the eggs, apple purée, rice malt syrup, vanilla extract, spices and salt together in a large mixing bowl. Add the coconut oil and whisk well, then stir in the grated carrot and parsnip.

Add the coconut flour and mix until combined. Set aside to sit for 2 minutes to give the coconut flour a chance to thicken. The mixture should be quite thick and drop heavily from the spoon. Add a little more flour if the mixture seems too wet.

Stir in the dates and bicarbonate of soda, and then finally, working quickly, stir in the apple cider vinegar.

Spoon the mixture into the prepared tin and sprinkle over the coconut. Bake for 1 hour 15 minutes –

1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven

and cool for 10 minutes before turning out onto a wire rack to cool completely. 

This cake will keep for 2–3 days in an airtight container.

This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

It's important to note that coconut flours can vary in the amount of moisture they absorb – so, I suggest you add the flour in the ingredients list, then wait a couple of minutes to see if you need to add a little more.