Parsnip Cake
Transform your dessert table with this moist and irresistibly spiced Parsnip Cake—an unexpected twist on classic carrot cake! This delightful recipe combines earthy grated parsnips with warm cinnamon and ginger, complemented by bursts of juicy crushed pineapple and the option to add crunchy walnuts or pecans. Finished with a rich, velvety cream cheese frosting, this two-layer masterpiece is perfect for any occasion, from cozy gatherings to holiday feasts. With minimal prep time and simple ingredients, this parsnip cake is a show-stopping treat that’s as easy to make as it is to love. Perfect for fans of unique dessert recipes, root vegetable baking, and indulgent cream cheese frosting.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 eggs
- 0.75 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups parsnips, peeled and grated
- 0.5 cup crushed pineapple, drained
- 0.5 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In another large bowl, combine the granulated sugar and brown sugar. Whisk in the eggs, vegetable oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated parsnips, drained crushed pineapple, and chopped nuts (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Mix in the vanilla extract.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 58.3 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
