I am almost certain that at this time of the year you will have carrots and parsnips knocking about in your fridge. I am also guessing that you may have some nuts cluttering up your cupboards, and a hankering for treats. Am I right?
I might also take a guess that over the next few weeks you will probably eat your body weight in dried fruit, or at least be offered products that contain a lot of dried fruit…and I know many of you won’t like them all that much…and nor will your children! They may also give you rather a lot of wind!
So, here is my answer to all of that. An alternative cake for those of you who hate dried fruit, or who can’t eat it (like me, because you are on the low FODMAP diet for IBS), or a just plain bored of it. This recipe is also for you if you are on a diet to loose weight, are trying to avoid sugar, if you are following a paleo diet (avoiding grains) or if you just fancy a change and want to be a bit healthier this Christmas! Surely this counts as some of your five a day!
It is rather like carrot cake, deliciously moist and dense, yet springy and satisfying. I have added a lacto-free icing, but you could add whatever you like. I left my pieces with no icing and it was still delicious. I’ll leave it up to you to decide how to decorate it…
Alternative Christmas Cake
Ingredients
- FOR THE CAKE:
- 100 g carrots - peeled unless organic, and chopped
- 250 g parsnips - peeled unless organic, and chopped
- 200 g walnuts
- 1 medium banana
- 4 tbsp plain Free From Fairy flour
- 2 tsp bicarbonate of soda
- Splash of cider vinegar
- 4 medium free range eggs
- 100 g olive oil - reduce slightly if using no flour
- 1 - 2 tbsp maple syrup
- 3 tsp ground ginger
- 2 tsp ground mixed spice
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Zest 1 orange
- FOR THE OPTIONAL LACTOSE-FREE TOPPING - you could use 'butter icing made from margarine if dairy-free - but this will add to the sugar load:
- 1/2 tub lacto-free cream cheese
- 10 g melted coconut oil
- Zest 1 clementine
- Juice 1/2 clementine
- 1 tsp maple syrup
Instructions
- Place the roughly chopped carrot and parsnip into a food processor and whizz until finely chopped
- Add the nuts and process further until tiny pieces
- Add the banana and flour and process again
- Finally add all the other cake ingredients and process for about 3-4 minutes until the mixture is smooth
- Whilst the mixture is being made, grease a 20cm square tin and pre-heat your oven to 200 degrees, 180 degree fan.
- Pour the mixture into the prepared tin and bake in the pre-heated oven for 30 - 35 minutes until springy to the touch and cooked through. Cool on a wire rack before topping
- While the cake is cooking prepare the topping if using.
- Mix all the ingredients together and place in the fridge until ready to spread on top of the cold cake
Don’t loose the recipe, pin it in Pinterest now and share it with your friends!
Kjm says
Hi, I was wondering if you have any thoughts about adding brandy as per the usual Christmas cake? Do you think it would be odd if fed to it after baking?
Vicki Montague says
Hi there! You could do that but I’m not sure it would taste right. This is quite like a carrot cake so adding brandy might taste a bit strange. But hey! Who knows…it might be amazing. Try it!
Lynda Brooks says
Dear Vicki,
I would like to try this recipe but parsnips do not agree with me. Have you any suggestions for a substitute?
Vicki Montague says
You could perhaps try sweet potato? I haven’t do so but I’m sure it would be fine.
kathryn ross says
Hi there – looks great – what’s the calorie count please ? Thanks !
Vicki Montague says
Hi Kathryn, I’m afraid I have no idea what the calorie count is. I’ve never counted them and tend to live by the principle of everything in moderation.
Rosemary says
Looks lovely Vicky. Would they last till Christmas, provided I didn’t eat them all before then and how would you store them please? Thanks
Vicki Montague says
Hi Rosemary, this cake won’t last like ‘normal’ Christmas cake. I’d either make it nearer the time or I’d make the cake and freeze it until you want it and then ice it when defrosted.
Carla says
Hi Vicki i have made you xmas cake and it is delicious – suitable for me as i am lactose intolerant and i am on a low fodmap diet. Just wondering if you can freeze it.
Kind regards
Carla Conceicao
Vicki Montague says
Hi Carla, I have never frozen it but I have frozen carrot cake and it was fine so I’m sure it would be ok. Happy Christmas!
Sarah (@tamingtwins) says
Vicki , you are so CLEVER! How you can create something so delicious looking without any of the bad bits?! I bet this doesn’t leave you with that heavy feeling that traditional Christmas cake does either. Hope all’s well with you, happy Christmas! Thanks for linking with #FestiveFoodFriday x
Vicki Montague says
Ah thanks for your kind words Sarah! It is a lovely light cake that certainly doesn’t leave you feeling heavy. We all go a bit mad for dried fruit this time of year don’t we? Having to avoid it this year is making me see that it isn’t at all neccessary!
Vicki Montague says
Ah you are sweet Renee. Let me know what you think…hope the kids like it!
Ali White says
They look so pretty! Must give them a go this Christmas.
Vicki Montague says
Hi Ali! Do let me know if you try the recipe out…it is super quick and easy.
Sarah James says
Your cake looks delicious Vicki, what a great idea. I love the sound of the veg being used to give a natural sweetness, a real healthy alternative to Christmas cake, thanks for sharing 🙂
Vicki Montague says
Hi Sarah, thank you for popping by!