Carrot, Zucchini and Parsnip Slice with Pistachio Praline


  • 2 tsp ginger
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 2 2/3 cups (400g) self-raising flour
  • 1 tsp black pepper
  • 1/4 cup (20g) desiccated coconut
  • 1 cup (220g) caster sugar
  • 100g finely chopped dried apricots
  • 4 lightly beaten eggs (large)
  • 400ml sunflower oil
  • 1 coarsely grated zucchini, carrot & small parsnip (320g total)

Cream cheese frosting

  • 400g softened cream cheese
  • 100g chopped and softened unsalted butter
  • 2 cups (240g) pure icing sugar, sifted

Pistachio praline

  • 1/2 cup (110g) caster sugar
  • 1/4 cup (35g) chopped pistachios


Pistachio Praline

  • Line a baking tray with foil for the pistachio praline.
  • Place sugar in a frypan over high heat, shaking to a thin, even layer.
  • Cook, occasionally taking the pan off to shake for 4-5 minutes or until a golden caramel forms.
  • Add nuts and swirl them around to coat them.
  • Pour onto a prepared tray.
  • Set aside for 30 minutes to set, then crush to a rough praline.


  • Preheat oven to 180°C.
  • Grease a 22cm round cake pan and line with baking paper.
  • Sift four spices and a pinch of salt into a bowl.
  • Add in sugar and coconut and stir through.
  • In a separate bowl, whisk egg and oil to combine.
  • Stir the oil and egg mixture into the dry ingredients, then fold through grated vegetables & apricot.
  •  Spread mixture into prepared pan and bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean.
  • Once finished, set aside pan to cool completely, then trim the top of the cake to level with a serrated knife.


  • Microwave the cream cheese on medium for 1 minute to warm.
  • Remove from the microwave and add the icing sugar and butter, and whisk until smooth (if the mix is too loose, chill for 15 minutes).
  • Spread frosting over cake and scatter with praline to serve.