Parsnip Cake with Cream Cheese Glaze

INGREDIENTS

150 g

granulated sugar

eggs

160 milliliters

vegetable oil (or any neutral oil)

80 milliliters

plain yogurt

2 tsp

Schwartz ground cinnamon

1 tsp

Schwartz ground ginger

1/2 tsp

Schwartz nutmeg (grated)

1/4 tsp

Schwartz ground allspice

1/2 tsp

salt

300 g

coarsely grated parsnip

80 g

raisins

240 g

wholemeal flour

2 tsp

baking powder

1/2 tsp

baking soda

100 g

full-fat cream cheese

1/2 tsp

vanilla extract

150 g

(1 to 1 1/2 cups) icing sugar (powdered sugar)

water

pumpkin seeds (silver sprinkles (optional))