I often put veg into cakes and muffins because they add moisture and nutrients, too. If you don’t like parsnips, use grated carrot or courgette instead.
Spread the pecan halves on a baking tray and
Whisk the oil and eggs together with a fork. Fold in the flour, baking powder, salt, spices and dates. Fold in the parsnip and most of the pecans, reserving some for decoration. Pour the mixture into the prepared tin and
For the frosting, beat the cheese with a fork until softened, then stir in the honey, lemon zest and juice and salt. Spread the frosting over the top of the cake and top with the remaining pecans and a drizzle of honey before serving.
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