Best Parsnip Cake Recipes

PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
• Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)

PARSNIP SHEET CAKE WITH CREAM CHEESE FROSTING AND GINGER

Steps:

• Prepare the cake: Heat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
• Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool, then coarsely chop.
• In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla. In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until thoroughly combined. Stir in the parsnips, raisins and walnuts.
• Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 35 to 40 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely. When cooled, invert onto a serving platter.
• Prepare the frosting: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer). Cream the cream cheese until smooth, then add the butter, confectioners' sugar, maple syrup and vanilla. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. Top with the candied ginger. The cake keeps well for several days at room temperature.

PARSNIP HAZELNUT CAKE WITH PRALINE CREMEUX

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Add the butter to a small skillet over medium heat. Cook with the sage leaves until the butter is browned, then remove the leaves and set aside on a paper towel-lined plate. Reserve for later. Let the butter cool slightly.
• Add the eggs and sugar to a stand mixer fitted with a whip attachment. Whip on medium-high speed until it has thickened, 5 to 7 minutes.
• Add the grated parsnips, ground hazelnuts, reserved browned butter, flour, baking powder, salt and nutmeg. Fold until just combined, then pour into a 9-by-13-inch nonstick baking dish.
• Bake until golden brown, 40 to 45 minutes.
• For the praline cremeux: Add the cream cheese, almond butter, caramel sauce, oat milk and salt to a food processor. Turn on the food processor and stream in the cream until fully blended, scraping down the sides as needed.
• Pour the mixture into a bowl and refrigerate while the cake is baking.
• Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves.

PARSNIP SPICE CAKE

Steps:

• Preheat the oven to 350˚F. Grease a 9-inch round cake pan or two 12-cup muffin tins (or line the muffin tins with cupcake papers).
• In a medium bowl, whisk together the eggs, oil, sugar, baking soda, salt, ginger, and cloves. Add the parsnips, cherries or cranberries, and walnuts and whisk thoroughly. Stir in the flour and mix until fully combined. Pour the batter into the cake pan or fill the muffin tins three-quarters full. Bake until a toothpick inserted into the center comes out clean, 20 minutes for cupcakes or 40 minutes for a cake. Let cool for 5 minutes in the pan before inverting onto a cooling rack to cool completely.
• Frost with the cream cheese frosting and garnish with additional cherries.
• Cream Cheese Frosting
• Beat the butter in a small bowl and add the cream cheese. Mix until thoroughly blended, scraping the sides of the bowl while stirring. Stir in the vanilla and lemon juice. Add the powdered sugar, 1/4 cup at a time. Taste after each addition for sweetness. Add more powdered sugar until the desired level of sweetness is reached.
• Make Ahead
• The cake or cupcakes can be stored, covered, for up 3 days at room temperature or 5 days in the refrigerator.

PARSNIP & MAPLE SYRUP CAKE

Steps:

• 1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt margarine, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly. 2. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the cream cheese and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
• Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

PARSNIP, LEMON AND WALNUT CAKE

Steps:

• Grease a square cake tin by brushing it lightly with neutrally-flavoured oil. Line it with baking parchment, then oil lightly again. Preheat the oven to 180°C/Gas 4.
• Peel and trim the parsnips, then coarsely grate enough to give 250g of grated vegetable. Set aside.
• In a large mixing bowl, whisk the eggs together, then add the oil, sugar, lemon zest, vanilla extract and grated parsnips. Stir to combine and set aside.
• Sift the self-raising flour, cinnamon and salt into a second large mixing bowl. Make a well in the centre, then pour in the parsnip mixture. Add the chopped walnut pieces and stir just enough to combine the ingredients and make a stiff batter.
• Pour the mixture into the prepared cake tin, spreading it out fairly evenly into the corners. Bake for 1 hour - 1 hour 20 minutes or until the cake is well risen, the top is firm and brown, and a metal skewer inserted in the centre of the cake comes out clean.
• Remove the cake from the oven and allow it to cool for 5-10 minutes in the tin before lifting it out to a wire rack to cool completely. Dredge with icing sugar before serving.

MAPLE PARSNIP CAKE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees. Butter the bottom of a 9-inch round cake pan, line it with a piece of parchment cut to fit, then butter and flour the paper and the sides of the pan. To make the cake, combine the dry ingredients in a bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the maple syrup, butter and eggs on medium speed until well combined, scraping the sides of the bowl as needed. Add the dry mixture, 1 cup at a time, until just combined. Stir in the ginger and the parsnips. Pour the batter into the prepared pan. Arrange the pecans in a decorative pattern on top of the cake. Bake for 40 minutes or until the cake is golden brown and a skewer inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 20 minutes. While the cake is baking, make the frosting: Pour the maple syrup into a medium saucepan. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Set the maple syrup over medium heat and, using a candy thermometer, monitor its temperature. When it reaches 230 degrees, start to whip the eggs on high speed. After about 4 minutes, add the sugar to the egg whites. Once the maple syrup reaches 252 degrees, pour it into the whites in a slow, steady stream as close to the side of the bowl as possible to avoid spattering. Continue mixing on medium speed until the bottom of the mixing bowl is cool to the touch, about 15 minutes. Loosen the sides of the cake with a knife and remove it from the pan. Let it cool completely on a rack. Serve the cake dolloped with the maple meringue.

PARSNIP CAKE WITH APPLE COMPOTE

Steps:

• Preheat oven to 350 degrees F. Grate the parsnips over the largest hole of a box grater to yield about 2 cups, packed. Set aside. In another bowl, add the dry ingredients: cinnamon, ginger, nutmeg, baking powder, baking soda, salt, and flour. Whisk to combine. Set aside.
• In another bowl, add the wet ingredients: brown sugar (technically a dry ingredient, but will mix better with the wet ingredients), vanilla extract, eggs, and vegetable oil. Whisk to combine. Add the dry ingredients to the wet ingredients in batches, whisking after each addition. Fold in the parsnips; batter will look dry at first, but will loosen up as the parsnips release their water. Set aside.
• Grease the loaf pan with butter, then spread batter into the prepared pan. Place into the oven on the middle rack. Bake until cooked through, about 40 minutes. Meanwhile, make the Apple Compote.
• Apple Compote: In a saucepan over medium heat, add butter, apples, brown sugar, and star anise. Bring to a simmer, uncovered, about 5 minutes. Then cover and continue to simmer at a low heat until apples are soft, 8-10 minutes.
• Check cake for doneness: The cake should be golden brown and bounce back to the touch; a knife inserted into the center should come out clean. Place pan on a wire rack and let cool for 5 minutes. Turn the cake out of the pan and continue cooling on the rack, 30 more minutes. Meanwhile, remove Apple Compote from heat and stir in a sprinkle of salt; remove and discard the star anise. Transfer compote to a serving dish.
• Assembly: Slice the cake into 1-inch slices, and arrange on a platter. Sprinkle with powdered sugar and serve with Apple Compote on the side.

HONEY, PARSNIP & COCONUT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease a 22cm round loose-bottomed cake tin and line with baking parchment.
• Put the eggs, oil, sugar and honey in a bowl and whisk for 3-4 mins until thick and creamy.
• Sift the flour, baking powder and bicarbonate of soda over the mixture and fold in carefully, along with the parsnips and desiccated coconut. Spoon into the tin and bake for 45 mins until golden and firm to the touch. Push a skewer into the centre of the cake - if it comes out clean, then it is cooked. If it is still wet, cook for a further 10 mins. Transfer the cake to a wire rack and leave to cool completely before icing.
• Put the coconut flakes on a baking tray and put in the oven for about 5 mins until lightly toasted. Keep an eye on them, as they burn quickly.
• To make the icing, put the cream cheese and 2 tbsp honey in a bowl and beat together until smooth and creamy. Spread the icing over the top of the cooled cake and finish with the toasted coconut flakes.

PARSNIP CAKE

Steps:

• Sift flours, spices& Baking soda into large bowl.
• Combine sugar, eggs, oil& vanilla essence.
• Add parsnip, coconut& fruit to egg mix.
• Fold into flours, spices& soda with wooden spoon until JUST mixed.
• Bake 180 for 1 hour in a well greased 23cm cake tin.
• Ice with cream cheese icing.