Nothing fancy here, unless you think that a cooked meringue frosting and candied orange and lemon peel embellishment makes for a fancy cake. This carrot and parsnip cake had butter instead of the more traditional oil component to the batter, brown sugar instead of white sugar, and golden raisins added with the grated carrots and parsnips. There are no nuts, no pineapple, no added falderal.
It's a tall cake, made in an 8-inch spring form and slipped to a pretty cake plate shortly after coming from the oven. I cooled it and then slipped it under the cake dome overnight to let the residual warmth in the cake create a moist environment to soften the crumb crust at the outer edges and top.