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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

parsnip cake

No, you didn’t read that wrong. I did say parsnip cake. Built on the same foundations as a carrot cake, you’ll be surprised how much you love this recipe.

parsnip cake

Parsnip cake-14

And so continues our love of baking with vegetables. You’ll find this recipe familiar if you’re used to making carrot cakes.

You’ll get 12 or so slices of cake out of this recipe and you can also use it to make muffins if you don’t fancy cake.


100g wholemeal flour

100g self-raising flour

1 level teaspoon of baking powder

1 level teaspoon of bicarbonate of soda

1 teaspoon of ground ginger

1 teaspoon of ground cinnamon

175g of light muscovado sugar

150ml sunflower oil

2 eggs

200g of parsnips (about 2 medium-sized parsnips)

For the icing

200g tub of cream cheese

1 teaspoon of ground ginger

2 tablespoons of icing sugar


1. Pre-heat the oven to 180c/160c fan/Gas Mark 4. Line a 23cm x 23cm square baking dish with parchment paper.

2. Add the wholemeal flour to a large mixing bowl. Sieve in the self-raising flour, the baking powder and bicarbonate of soda. Add the ground ginger and cinnamon, and finely grate ¼ of the nutmeg into the mix. Add the muscovado sugar and mix well.

3. In a measuring jug, measure out the sunflower oil. Break in the eggs and whisk. Finely grate the parsnips and add them to the oil and eggs, mixing really well.

4. Fold the parsnip, egg and oil mix to the dry ingredients until you have a wet batter.

5. Transfer the batter to the baking dish and bake in the oven for 25 to 30 minutes until a skewer inserted into the middle of the cake comes out completely clean. Remove from the oven and allow to cool for 5 minutes before carefully transferring the cake from the baking dish to a wire rack. Allow to cool completely.

6. Make your icing by mixing together the cream cheese, ground ginger and icing sugar. When the cake is completely cool, spread the icing evenly over the top before slicing into squares.

This recipe first appeared in Insider Magazine in The Irish Independent on November 6th


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