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parsnip cake

Parsnip Cake with Vanilla Powder Frosting

A fresh twist on a classic carrot cake, highlighting the humble parsnip! But no one will know!!

Course Dessert
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 1 1/2 cups plus 3 tbsp AP flour , 209 grams
  • 1 cup plus 3 tbsp granulated sugar , 233 grams
  • 1/2 cup golden raisins , 64 grams
  • 1/3 cup finely chopped walnuts , 43 grams
  • 1 1/2 tsp ground cinnamon , 3 grams
  • 1 tsp baking soda , 5 grams
  • 1 tsp baking powder , 5 grams
  • 3/4 tsp kosher salt , 2.2 grams
  • 1/2 tsp ground ginger , 1 gram
  • 1 tsp ground nutmeg , 1 gram
  • 2 cups finely grated parsnips
  • 2 tbsp brown sugar
  • 1 8 oz can crushed pineapple , drained
  • 2 large eggs , beaten
  • 1/2 cup canola oil , 112 grams
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 1 8 oz package of cream cheese , softened
  • 1/2 cup unsalted butter , softened, 114 grams
  • 1 1/2 tsp vanilla powder
  • 1 lb package of confectioners sugar , 454 grams (only use as much as you need to get it as sweet as you want)

Instructions

  1. Preheat the oven to 350F. Spray and line with parchment three 6 inch cake pans or two 7 or 8 inch cake pans (I use springform pans, as they release and shape the cakes better, as far as I'm concerned)

  2. In a large bowl, stir together the flour, sugar, raisins, walnuts, cinnamon, baking soda, baking powder, salt, ginger and nutmeg.

  3. In another bowl mix the parsnips, brown sugar (as much as you need to bring the sweetness to the less sweet parsnips), eggs, oil, and vanilla. Pour this wet mixture into the dry, and stir to combine well. Divide among the pans.
  4. Bake until a wooden skewer comes out clean, about 20-25 minutes.
  5. Let cool in pans for 10 minutes, then release from pans and cool completely on rack.
  6. Spread the Cream Cheese frosting between the layers, and then frost the sides. I like a naked cake look, so doing the sides will require less frosting. If you want to completely cover the sides as well, you make need to make an extra 1/2 batch, depending on which size of cake you are baking.
  7. Refrigerate till ready to serve. It is better to cut through this cake once you have refrigerated it.

Cream Cheese Frosting:

  1. In a large bowl, beat the crawl cheese and butter with a mixer at medium spead until smooth. Beat in the vanilla powder. Gradually add the confectioners sugar till you are happy with the sweetness, and it is completely smooth.

Recipe Notes

Vanilla powder can be purchased at specialty food shops, or online.

I state you may need 2 tbsp of brown sugar to help sweeten the parsnips. It is best to taste a piece of the parsnips you are using. If they are only mildly or barely sweet, feel free to use all 2 tbsp of brown sugar.

Naturally you can substitute carrots for the parsnips,  you will probably not need the extra sugar then.

I used toasted unsweetened coconut flakes for a garnish (about 2 tbsp worth)

Inspired by the Carrot Cake recipe in Bake From Scratch by Brian Hart Hoffman