Rethink Retreats are big on two things –

helping people change their lives – and cake.

We think they go hand in hand. After all, is there a better way to treat yourself than a slice of cake after a solid session with an executive coach?

But, as much as we like our cake, we are even more excited about our world class trainers. They’re all specialists ranging from Neuro Linguistic Programming to Performance Assessment. We have even brought on a Yoga Instructor who trained the Canadian Olympic Swim Team before competitions.

Each expert has a session offered exclusively at Rethink Retreat. So, we thought it only right to choose an ideal setting to go with our experts – a beautiful French chateau. Its owners are a snug fit for Rethink Retreats – having left their own busy lives for a bit of tranquillity in the country. That could be why it is so lovely to work with them – or it could be that they enjoy a delicious slice of cake as much as us.

We’ve put a dream team of trainers together in an ideal setting, and asked our nutritionist to find some healthy cakes – on condition they are filled with almost sinful flavour. This Carrot and Parsnip Cake comes straight from the Chateau kitchen – and is fully nutritionist approved.

If you are looking for top notch coaching or just want another batch of deliciously healthy recipes, head over to www.rethinkretreats.com. Sign up for our mailing list and you can download a copy of Rethink Retreat’s Cake Book. The recipes range from almost no fat at all to fully vegan chocolate cakes. We plan on expanding your mind with new ideas and changing the way you think about cake.

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Ingredients

150 grams Unsalted butter, melted and cooled
250 millilitre Flour
1 teaspoon Baking powder
½ teaspoon Bicarbonate of soda
1 teaspoon Cinnamon
2 large Eggs
250 millilitre Sugar
300 millilitre Parsnips (approx 3 medium ones), grated
250 millilitre Carrots, grated

Baking Instructions

Preheat the oven to 175°C (Gas mark 4). Line the bottom of a 20 cm cake pan with baking parchment and grease the sides with butter.

In a bowl, sift together flour, baking powder, cinnamon and bicarbonate of soda.

In a separate bowl mix the eggs with an electrical whisk until fluffy. Add the sugar a bit at the time and continue to whisk until thick and light yellow. Mix in the melted butter then the vegetables until combined.

Add the flour mixture to the eggs and mix well. Pour the mixture into the cake tin. Bake for 30-35 minutes.

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If you’ve enjoyed this recipe – check out these other great never-fail recipes:

Storecupboard Standby : Quick chocolate cake in a cup
Coconut, Lime and Blueberry Cake
Honey Cake with Apricots, Vanilla and Sweet Potato

And do please share your own favourite recipes below… we’d love to hear from you.