Parsnip golden syrup cake with lemon cream cheese icing

Nici Wickes' parsnip golden syrup cake recipe is so quick and easy to make, and can be adjusted to whatever vegetables you have – carrots, courgettes, even beetroot. It also remains moist for ages

By Nici Wickes
  • 1 hr cooking
  • Serves 8
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 125 gram flour
  • 1 heaped tsp baking powder
  • 2 tablespoon golden syrup
  • 2 tablespoon brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2/3 cup light olive oil
  • 2 eggs, lightly beaten
  • 2 cup grated parsnip
  • 1/2 cup chopped walnuts
  • orange zest, to serve
Cream cheese icing
  • 150 gram cream cheese, at room temperature
  • 25 gram butter, softened
  • 1 cup icing sugar
  • juice of ½ lemon


  • 1
    Preheat oven to 180°C. Grease an 18cm spring-form tin.
  • 2
    Beat together all the ingredients except the parsnips and walnuts in a standing beater for 1 minute. Stir in the parsnips and walnuts. Scrape into the tin and bake for approximately 1 hour or until a skewer comes out clean. Cool in the tin before turning out.
  • 3
    Serve with a dusting of icing sugar or top with a cream cheese icing and orange zest.
Cream cheese icing
  • 4
    Beat the cream cheese and butter until smooth. Add the sugar and lemon juice, then beat the mixture until there are no lumps.

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