vegan - Parsnip Cake with Creamy Orange Icing

[Guest guest]

Maybe I'll get industrious and make this someday - my tastebuds are ever

hopeful!

 

 

* Exported from MasterCook *

 

Parsnip Cake with Creamy Orange Icing

 

Recipe By :The Vegan Cookbook - Nicola Graimes

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups whole wheat self-rising flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon freshly ground nutmeg

7 tablespoons vegan margarine

1/2 cup light brown sugar (scant)

9 ounces parsnips -- coarsely grated

1 medium banana -- mashed

finely grated zest and juice of 1 unwaxed

orange

For the topping:

1 8 oz package vegan cream cheese

3 tablespoons confectioner's sugar

juice of 1 small orange

fine strips of orange peel

 

Preheat the oven to 350F. Lightly grease and line the bottom of a 2-pound loaf

pan.

 

Sift the flour, baking powder, and spices into a large bowl. Add any bran

remaining in sieve.

 

Melt the margarine in a pan, add the sugar and stir until dissolved. Make a

well in the flour mixture, then add the melted margariine and sugar. Mix in the

parsnips, banana, and orange zest and juice. Spoon the mixture into the

prepared pan and level the top with the back of a spoon.

 

Bake for 45 - 50 minutes, until a tester comes oout clean. Let cool before

removing from the pan.

 

For the topping, beat together the cream cheese, confectioner's sugar, orange

juice, and strips of orange peel, until smooth. Spread the topping evenly over

the cake.

 

 

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Per Serving (excluding unknown items): 38 Calories; trace Fat (4.6% calories

from fat); trace Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

149mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0