- Serves: 12
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 570 cal
- 32g fat (4.5g sat)
- 70mg chol
- 550mg sodium
- 70g carb
- 4g fiber
- 6g protein
Ingredients
- 2 cups sugar
- 1 1/2 cups oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons freshly grated ginger
- 1 1/2 cups pastry flour
- 1/2 cup almond flour
- 1 tablespoon dried nettles (optional)
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 2 teaspoons best-quality ground cinnamon (best flavor is if you grind it yourself)
- 1 cup grated parsnip (use the large grater holes for this)
- 2 cups grated carrots (use the large grater holes for this)
- Vanilla-Cinnamon Cream, for serving
- Powdered sugar and/or cinnamon, for garnish
Directions
Preheat oven to 350° F. Generously grease a 9- by 13-inch pan.
In a bowl, whisk together sugar, oil, eggs, vanilla and ginger. In a separate bowl, mix together both flours, nettles, baking soda, salt and cinnamon. Lightly fold dry ingredients into wet ingredients. Gently mix in grated parsnips and carrots.
Pour batter into the prepared pan and bake for 40 to 50 minutes until a knife comes out clean. Serve with Vanilla-Cinnamon Cream and powdered sugar and/or cinnamon.
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