Similar to carrot cake, yet with a unique flavor, this parsnip cake is sweet, spicy and topped with a velvety cream cheese frosting.
Parsnip Cake This is a very tasty thing. Its flavor is complex and unique, and the soft texture is a comforting way to end a cold winter's day.
The sweet, nutty flavor of parsnips shines through in this cake, and the spices complement it perfectly.
Ingredients for Parsnip Cake – For Cake: – 1 1/2 cups flour (measured by the spoon and level method) – 2 tsp baking powder – 3/4 tsp salt – 1 tsp grated ginger – 1/2 tsp cinnamon – 1/2 tsp nutmeg – a pinch of cloves – cup unsalted butter (1 stick) – 1 cup packed brown sugar – 3 large eggs (room temperature preferably) – cup Greek yogurt or sour cream – 1 1/2 tsp vanilla extract – 2 cups grated parsnips (from about 2 medium parsnips or lb)* – 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting: – 4 oz cream cheese, chilled – 1/4 cup unsalted butter, room temperature (1/2 stick) – 1 cup powdered sugar – 1/2 tsp vanilla extract – pinch of salt – Additional chopped walnuts, for garnishing (optional) – Candied cranberries, for garnishing (optional)
Servings - 1 cake, Prep time - 30 mins, Cooking time - 1 hour, Type - Cake
The cake can be kept tightly wrapped in the refrigerator for up to 4 days, it is better to grate the parsnips by hand using a box grater.
You only need 2 parsnips to get 2 cups of grated parsnips. You can also grind them in a food processor with a grating blade.