This cake is more aromatic than your classic carrot cake because of the parsnips and ginger. Both add extra warmth and spice, and the lemon cream cheese frosting goes so well with these bright flavors.
3 cups finely ground almond flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
½ cup honey (maple syrup would work, too)
¼ cup coconut oil, melted
1 tablespoon grated fresh ginger (or 1 t dried ginger, optional)
2 cups grated carrots
1 cup grated parsnips
3/4 cup chopped dates
1 cup walnuts, roughly chopped (toasting them in the oven for a few minutes first is highly recommended, but not obligatory)
1. Combine the first five dry ingredients in a large bowl.
2. In another, smaller bowl, mix the eggs, honey, oil, and ginger together.
3. Add the wet ingredients to the dry ones and stir only until combined.
4. Add the grated vegetables, dates and walnuts to the batter, and fold them in evenly– don’t over-mix.
5. Pour the batter into a greased round 9-inch cake pan.
6. Bake the cake at 325º F or 165º C for about 55 minutes, or until the edges are brown and a toothpick inserted into the center comes out clean.
7. Let cool, and make your frosting (if using) and then frost it.
8. Serve with a good cup of coffee (or tea.)