Woooooah! Parsnip? In a cake? Are you for real? Yes, I am totes real. Don’t chicken out on baking this one, it is a taste revelation and you will never look at a parsnip in the same way again. Whilst plotting blog bakes for the past couple of weeks, I noticed that I naturally gravitate towards the same flavours all the time. I’m a sucker for my favourite white chocolate, walnuts, raspberries, vanilla and coconut, regular readers of the blog will know that I have used these in a lot of recipes on here and the last thing I want to become is predictable, yawn. So here I am, thinking outside the box, pushing more cake boundaries and living life on the edge of a cake tin. There is def something smugly satisfying aswell about producing something that tastes lush from something that really shouldn’t, just like last weeks bake of beetroot chocolate cake (http://www.hollylovescake.com/2014/08/beetroot-chocolate-cake-with-vanilla-cream-cheese-icing/) or my courgette and lemon cake (http://www.hollylovescake.com/2014/04/courgette-lemon-and-poppy-seed-cake/). Using vegetables makes a cake super moist and creates a much closer crumb, this is not a light, airy cake. No fluffyness here! Just lush, squidgy, spiced delightfulness.