Parsnip Cake
A moist and flavorful carrot cake with warm spices, perfect for dessert or tea time, appealing to those who enjoy hearty, vegetable-based baked treats.
Ingredients
Instructions
- Mix sugar, flour, baking soda, salt, and cinnamon together in a bowl.
- Add eggs, vanilla, oil, and grated parsnips to the dry ingredients and mix until well combined.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before frosting, if desired.
Tips & Substitutions
For extra moisture, consider adding a cup of crushed pineapple or applesauce to the batter. If you prefer a lighter texture, substitute half the oil with unsweetened applesauce. Ensure that the grated parsnips are not too watery; squeeze out excess moisture if necessary. This cake works well with cream cheese frosting for a delicious finish.
Serving Suggestions
Serve parsnip cake plain or topped with cream cheese frosting for a delightful treat. It pairs beautifully with a scoop of vanilla ice cream or a side of fresh fruit. For a festive touch, consider serving it alongside the Pineapple Sundae Sauce. This cake is also a great addition to brunch spreads or holiday dessert tables.
Storage & Reheating
Store leftover parsnip cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, thaw in the refrigerator overnight and warm in the microwave or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Parsnip Cake contains roughly 480 calories, with 2g protein, 28g carbohydrates, and 41g fat. It is a good source of vitamin C (19% of the Daily Value). Note that it is relatively high in sodium, at 796mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other root vegetables instead of parsnips?
Yes, you can substitute parsnips with grated carrots or sweet potatoes for a different flavor profile. Keep in mind that the moisture content may vary, so adjust the oil in the recipe accordingly to maintain the cake's texture.
How can I make this cake gluten-free?
To make a gluten-free version, substitute regular flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper binding. Additionally, check that all other ingredients, like baking soda and cinnamon, are gluten-free.
What can I do if my cake is dry?
If your parsnip cake turns out dry, it may be due to overbaking or measuring flour incorrectly. To salvage it, you can drizzle a simple syrup made of equal parts sugar and water over the cake slices to add moisture. Serving with ice cream can also help balance the dryness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).