Parsnip & Carrot Cake – Cake Eaters Anonymous Nottingham Special

A look at the amazing cake table on offer at the April 2017 Cake Eaters Anonymous event, held at the castle pub Nottingham.


This recipe & article was featured on BBC Radio Nottingham on the Alan Clifford show Friday, June 9th 2017.

I’m not a lifelong baker.  Certainly not one of those who say they were taught how to bake when they were 3 years old by their grandparents. Oh no no no.

My love of baking then didn’t come around till decades later when I stumbled upon a Nottingham based baking group back in 2012 who go by the name Cake Eaters Anonymous!

The Parsnip and Carrot cake, a Cake Club favorite!

Set up originally by a lovely group of ladies as an excuse for them to gather and eat cake, they then hit upon the idea that maybe other would like to attend and maybe do some good for charity at the same time.

Still going to this day, now in its 6th year Cake Eater Anonymous has helped raise over £6000 for various local charities of Nottingham.  All whilst giving us an excuse to eat some of the best cake the city’s bakers have to offer!

The format of the event is simple, you buy a ticket and bring a cake! Each baker is allowed up to two non-baker guests with them (who pay a little more for their ticket) and we ask that any cake you bring could feed up to 6 or above people.

Once you arrive you place your cake with the others on the communal table and grab yourself a drink from the bar. Once everyone is seated we allow the charity of the moth to say a few words then get down to the important business of stuffing our faces!

Entry fee gains you three slices of cake to begin with and you can then purchase further slices to eat or take home with you for the bargain price of 50p per slice. If any of the cake you brought with you is left by the end (which is rare) then you can either take it home with you or leave it at the event to be shared amongst the hard work bar staff, who do all their work for free.

Every penny that has ever been earned at these events is given directly to charity with Rainbows Hospice, Nottingham Hospital Radio and Sneinton Cats being a few of the most recent we have helped.

We love all cake so no one has to feel like a fantastic baker to be able to attend.  We have cake brought along by people of all abilities and we often find the fanciest cakes are not always the tastiest!

Check out their website here: Or Facebook here: and I hope to see you at our next event.  You never know, they may even inspire you to join the Great British Bake Off!


The following cake is inspired by one of the tastiest cakes I and a good few other cake club members have eaten over the years.

This Parsnip and Carrot cake is almost identical to any carrot cake you have made before, only substituting 90% of the carrots for parsnips. The end result is a sweet and moist sponge with no trace of a roast dinner at all!

Heavily spiced with cinnamon, ginger and allspice it is then paired with an orange cream cheese to make a lovely light cake suitable for any tea time occasion (or cake club)!


For the sponge:

230g self-raising flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp ground mixed spice
200g caster sugar
100g walnuts – chopped, plus extra for the top
3 large free range eggs
150ml sunflower or vegetable oil
400g parsnips, peeled and coarsely grated

100g carrots, peeled and coarsely grated
1 orange – zested, plus extra for the top

For the frosting:
200g full-fat cream cheese
50g unsalted butter – room temp & softened
150g icing sugar
1 orange – zested

  1. Preheat the oven to 180°C. Grease and line the base of two 8” round tins with baking paper.

    2. In a large bowl sift together the flour, baking powder, cinnamon, ginger and mixed spice. Add the caster sugar and chopped walnuts, mix thoroughly and place to the side.

    3. Put the eggs and oil in a different bowl, and beat until combined.

  1. Mix all the dry ingredients into the egg and oil mixture, along with the the grated parsnips, carrots and orange zest. Fold together until combined and no trace of flour of lumps of parsnip are left.

    5. Split the mixture between the two cake tins the bake for 25–30 minutes. The cakes should be golden, and a knife inserted into the centre should come out clean.

    6. Leave the cakes in the tins for 10 minutes before turning out onto a wire rack and leaving to cool completely.

    To make the frosting:

    1. In a bowl, beat the butter with a wooden spoon then add the cream cheese and icing sugar. Beat until it all comes together, but be careful not to overdo it, or the frosting will become runny. Keep the frosting in the fridge until needed.

    2. Take your cooled cakes and sandwich them together using the frosting. Top the cake with the rest of the frosting and sprinkle with walnuts, and the remaining orange zest.


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