Spiced parsnip cake with cream cheese frosting

Spiced parsnip cake with cream cheese frosting

Based on 8 ratings
Hanna Reder

Hanna 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

Servings2
46⅔ g
parsnips
orange
13⅓ g
candied ginger
½ sprigs
thyme
46⅔ g
flour
¼
baking powder
tsp
baking soda
¼ tsp
ground ginger
tsp
salt
½
eggs
33⅓ g
sugar
13⅓ g
brown sugar
45⅓ ml
vegetable oil
26⅔ g
butter (room temperature)
6⅔ g
confectioner’s sugar
53⅓ g
cream cheese
MetricImperial

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

How-To Videos

how-to-slice-a-cake-like-apro

How to slice a cake like a pro

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-prepare-a-cake-pan

How to Prepare a Cake Pan

how-to-test-a-cake-for-doneness

How to test a cake for doneness

Nutrition per serving

Cal598
Protein7 g
Fat41 g
Carb55 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
    • ½ sprigs thyme
    • 46⅔ 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.
    • 46⅔ g flour
    • ¼ baking powder
    • tsp baking soda
    • ¼ tsp ground ginger
    • tsp salt
    • ½ eggs
    • 33⅓ g sugar
    • 13⅓ g brown sugar
    • 45⅓ 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!
    • 26⅔ g butter (room temperature)
    • 6⅔ g confectioner’s sugar
    • 53⅓ g cream cheese
    • 13⅓ 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!

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