Name: Spiced Parsnip Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Yield: 9
Ingredients: For the cake:; 1 ½ cups (180 grams) all-purpose flour; 1 cup (200 grams) granulated sugar; 2 teaspoons baking powder; 1 tablespoon ground ginger; 1 ½ teaspoons ground cinnamon; ¾ teaspoon ground nutmeg; ¾ teaspoon ground allspice; ¾ teaspoon ground cloves; ½ teaspoon salt; 3 large eggs; ½ cup (120 ml) canola oil; ½ cup (120 ml) milk; 1 teaspoon vanilla extract; 2 cups (about 235 grams) shredded parsnips; For the lemon cream cheese frosting:; 8 ounces (226 grams) cream cheese, softened; ½ cup (1 stick) unsalted butter, softened; 3 cups powdered sugar; 2 tablespoons lemon juice; Zest of 1 lemon

Spiced Parsnip Cake

Looking for a moist and flavorful cake with a surprising twist? Look no further than spiced parsnip cake! This hidden-vegetable dessert offers a delightful combination of warm spices, natural sweetness from parsnips, and a tangy lemon cream cheese frosting.

Parsnips, often enjoyed roasted or in soups, add moisture and subtle sweetness to the cake. The spices – ginger, cinnamon, nutmeg, allspice, and cloves – create a warm and inviting flavor profile. The creamy frosting provides a delightful finish and decoration to the cake..

This recipe is perfect for those seeking a unique and delicious cake. It’s also a great way to sneak in some extra vegetables! With its easy-to-follow instructions and adaptable ingredients, this spiced parsnip cake is sure to become a new favorite.

Questions I often get asked about this recipe:

Can I taste the parsnip in the cake?
Most people wouldn’t guess there are parsnips in the cake! The parsnips add moisture and sweetness, but their flavor is subtle and blends well with the spices.

What if I don’t have any ginger?
You can substitute ground ginger with an equal amount of another warm spice like nutmeg or allspice. However, the ginger adds a unique zing that complements the other flavors.

Do I have to use brown sugar?
No, the cake will still be delicious with all granulated sugar. Brown sugar adds a touch of molasses flavor and richness, but it’s not essential.

My cake isn’t browning on top. What should I do?
If the top isn’t browning after the recommended baking time, you can tent the pan loosely with aluminum foil for the last few minutes of baking. This will prevent further browning on top while allowing the cake to finish cooking through.

How can I decorate the cake?
The cream cheese frosting is a beautiful topping on its own, but I always dust with broewn sugar or cinnamon.

What you need to make Spiced Parsnip Cake:

For the cake:

1 ½ cups (180 grams) all-purpose flour

1 cup (200 grams) granulated sugar

2 teaspoons baking powder

1 tablespoon ground ginger

1 ½ teaspoons ground cinnamon

¾ teaspoon ground nutmeg

¾ teaspoon ground allspice

¾ teaspoon ground cloves

½ teaspoon salt

3 large eggs

½ cup (120 ml) canola oil

½ cup (120 ml) milk

1 teaspoon vanilla extract

2 cups (about 235 grams) shredded parsnips

For the cream cheese frosting:

8 ounces (226 grams) cream cheese, softened

½ cup (1 stick) unsalted butter, softened

3 cups powdered sugar

Dusting of brown sugar or cinnamon.

How to make it:

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.

In a large bowl, whisk together the flour, sugar, baking powder, spices, and salt.

In a separate bowl, whisk together the eggs, oil, milk, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix!

Gently fold in the shredded parsnips.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely on a wire rack before frosting.

For the cream cheese frosting:

In a large bowl, cream together the softened cream cheese and butter until smooth.

Gradually add the powdered sugar, beating until light and fluffy.

Once the cake is cool, frost generously with the cream cheese frosting. Dust with brown sugar or cinnamon.

Tips:

For a richer flavor, substitute brown sugar for half of the granulated sugar in the cake.

Add chopped nuts or dried fruit to the batter for extra texture.

If your parsnips are very wet, you may need to squeeze out some of the excess moisture before shredding them.

The frosted cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Latest Reviews:

Wow! This cake was a delightful surprise. The parsnips added amazing moisture and the spices were perfectly balanced. The frosting was the perfect tangy finish. A keeper! Sally B.

Never thought I’d say this, but parsnip cake is amazing! The recipe was easy to follow and the cake turned out so moist and flavorful. The frosting was light and creamy, with a lovely cinnamon kick. A great twist on carrot cake! Richard M.

This spiced parsnip cake is a winner! It’s become a new family favorite. The cake is moist and flavorful, and the frosting is a delicious contrast. We love how unique and delicious it is. Thanks for sharing! Jo L.

Printable Recipe:

Yield: 9x13in cake