Spiced parsnip cake with cream cheese frosting

Based on 3 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Parsnips, like carrots, are also great for making sweet baked goods, you can prepare them just like carrots. The root gives the cake an earthy note and is perfect for an autumn or winter cake.”

Difficulty

Easy 👌
35
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-15+
350 g parsnips
orange
100 g candied ginger
4 sprigs thyme
350 g flour
1½ baking powder
1 tsp baking soda
2 tsp ground ginger
¼ tsp salt
eggs
250 g sugar
100 g brown sugar
340 ml vegetable oil
200 g butter (room temperature)
50 g confectioner’s sugar
400 g cream cheese
Metric
Imperial

Utensils

  • oven
  • baking pan (9x13 in., with removable bottom)
  • parchment paper
  • peeler
  • box grater
  • fine grater
  • 2 bowls
  • rubber spatula
  • stand mixer with paddle
  • stand mixer with whisk
  • wooden spoon
  • knife
  • cutting board

Nutrition per serving

Cal
598
Protein
7 g
Fat
41 g
Carb
55 g
  • Step 1/3

    Preheat oven to 190°C/374°F. Grease a baking pan and line it with parchment paper. Zest orange, pluck leaves from thyme sprigs and set aside. Peel parsnips and finely grate them into a bowl.
    • orange
    • 4 sprigs thyme
    • 350 g parsnips
    • oven
    • baking pan (9x13 in., with removable bottom)
    • parchment paper
    • peeler
    • box grater
    • fine grater
    • bowl

    Preheat oven to 190°C/374°F. Grease a baking pan and line it with parchment paper. Zest orange, pluck leaves from thyme sprigs and set aside. Peel parsnips and finely grate them into a bowl.

  • Step 2/3

    In a bowl, mix flour with baking powder, baking soda, ground ginger and salt. In a stand mixer, beat eggs with sugar until frothy, add in vegetable oil little by little in the process. Fold in grated parsnip, mix with a spatula to combine. Fold in spoonfuls of flour mixture and mix again, until a smooth batter forms. Fill a lined baking pan with batter, transfer to oven and bake for approx. 40 min.
    • 350 g flour
    • 1½ baking powder
    • 1 tsp baking soda
    • 2 tsp ground ginger
    • ¼ tsp salt
    • eggs
    • 250 g sugar
    • 100 g brown sugar
    • 340 ml vegetable oil
    • bowl
    • rubber spatula
    • stand mixer with paddle
    • stand mixer with whisk
    • wooden spoon

    In a bowl, mix flour with baking powder, baking soda, ground ginger and salt. In a stand mixer, beat eggs with sugar until frothy, add in vegetable oil little by little in the process. Fold in grated parsnip, mix with a spatula to combine. Fold in spoonfuls of flour mixture and mix again, until a smooth batter forms. Fill a lined baking pan with batter, transfer to oven and bake for approx. 40 min.

  • Step 3/3

    For the frosting, beat butter with powdered sugar for approx. 10 min. until light and creamy, then gradually fold in cream cheese. Roughly chop candied ginger. Cover the top of cooled parsnip cake with frosting, sprinkle with orange zest, candied ginger, and thyme leaves. Cut cake into squares. Enjoy!
    • 200 g butter (room temperature)
    • 50 g confectioner’s sugar
    • 400 g cream cheese
    • 100 g candied ginger
    • knife
    • cutting board

    For the frosting, beat butter with powdered sugar for approx. 10 min. until light and creamy, then gradually fold in cream cheese. Roughly chop candied ginger. Cover the top of cooled parsnip cake with frosting, sprinkle with orange zest, candied ginger, and thyme leaves. Cut cake into squares. Enjoy!