Doubt me you may, but I promise you – this is just as good as carrot cake and even if you don’t like the taste of celeriac I’m convinced you won’t be able to taste it in this cake. I do like celeriac but there’s only so much of it I want to eat mashed or roasted and the kids aren’t keen on it served in this way. The last time I ended up with a load left over I added it to some soda bread but this time I wanted to try something sweet.
This went down really well with my kids – definitely a sneaky veg success. Unfortunately the nuts and the peanut butter frosting meant I couldn’t include this in my son’s lunchbox – his nursery like most schools and nurseries in the UK have a no-nuts policy due to allergies. If this is a problem for you too then use a cream cheese frosting instead, or just leave it un-iced and substitute the nuts for seeds.
275g (10oz) self-raising flour
350g (12oz) caster sugar
2 tsp baking powder
75g mixed seeds (eg sunflower, flax, pumpkin) and/or chopped nuts (eg hazelnuts, walnuts, almonds)
3 tsp ground cinnamon
2 tsp ground ginger
300ml (10 fl oz) sunflower oil
275g (10oz) celeriac, peeled and grated
4 large eggs
1 tsp vanilla extract
For the frosting
100g (4oz) peanut butter
50g (2oz) cream cheese
225g (8oz) icing sugar, sifted
1 tsp vanilla extract
1-2 tbsp milk
Chopped hazelnuts to decorate (optional)
Pre-heat the oven to 180°C/gas mark 4. Grease and line a 23 x 30cm (9 x 12 inch) roasting tin with greaseproof paper.
Measure all the dry ingredients into a large bowl. Mix well and then add the oil, celeraic, eggs (one by one) and vanilla extract. Mix well as you go. Pour the whole lot into the prepared tin and bake for 50-60 minutes until the cake is well risen and firm in the centre. Cool in the tin for around 10 minutes before turning out onto a wire rack and allowing to cool completely.
To make the frosting mix together the peanut butter, cream cheese, icing sugar and vanilla extract. Add a little milk as desired to make it a spreadable consistency. Spread over the cake with a palette knife. Decorate with the chopped hazelnuts if desired.
This keeps really well in the fridge for at least a week.
I’ve entered this in Recipe of the Week hosted by A Mummy Too.