Parsnip cake? Trust me, this isn’t your grandma’s carrot cake substitute. This delightful dessert, with roots in the British Isles, uses the often-overlooked parsnip to create a moist, subtly sweet cake that will have everyone asking for seconds. With its warm, fragrant spices and satisfyingly dense texture, parsnip cake is perfect for cozy afternoons and special occasions alike. So, ditch the skepticism and let’s bake a cake that will truly impress!
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated parsnips (about 3 medium)
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Tools of the Trade
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Large bowl
- Whisk
- Rubber spatula
- Toothpick
- Wire rack
Parsnip Cake Batter
Let’s Get Baking!
- Prep the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream Sugar and Oil: In a separate large bowl, cream together the sugar and oil until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in Parsnips: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the grated parsnips and nuts (if using).
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Frosting: While the cakes cool, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and salt.
Time to Frost!
Once the cakes are completely cool, frost the bottom layer generously with cream cheese frosting. Top with the second cake layer and frost the entire cake.
Frosted Parsnip Cake
Tips and Tricks for Parsnip Perfection
- Parsnip Selection: Choose parsnips that are firm and free of blemishes. Smaller parsnips tend to be sweeter.
- Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Room Temperature Ingredients: Using room temperature ingredients, especially eggs and butter, will help create a smoother batter and ensure even baking.
- Toothpick Test: To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
- Cooling is Key: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Parsnip Cake FAQs
Q: Can I substitute the oil for something else?
A: Yes, you can substitute unsweetened applesauce or mashed ripe bananas for half of the oil in the recipe.
Q: Can I freeze parsnip cake?
A: Absolutely! You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then aluminum foil before freezing.
A Sweet Conclusion
Baking with parsnips might seem unusual, but this recipe for parsnip cake is a testament to its versatility. The result is a moist, flavorful, and surprisingly delicious cake that will have everyone wanting more. So why not give it a try? You might just discover your new favorite cake!
