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SideChef
Recipes
Comfort Food
Parsnip Spice Cake

25 INGREDIENTS • 8 STEPS • 40MINS

Parsnip Spice Cake

Recipe
Think carrot cake, only better! Parsnip Spice Cake is moist, nicely spiced and delicious with cream cheese icing.
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Think carrot cake, only better! Parsnip Spice Cake is moist, nicely spiced and delicious with cream cheese icing.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

40MINS

Total Time

$1.51

Cost Per Serving

Ingredients

Servings
12
us / metric
Cake
All-Purpose Flour
1 1/2 cups
All-Purpose Flour
Granulated Sugar
1 cup
Granulated Sugar
Ground Ginger
1 Tbsp
Ground Ginger
Baking Powder
2 tsp
Baking Powder
Ground Cinnamon
1 tsp

Sponsored

Simply Organic Cinnamon, Ground
Ground Allspice
1/2 tsp
Ground Allspice
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Ground Cloves
1/2 tsp
Ground Cloves
Salt
1/2 tsp
Salt
Egg
3

Sponsored

Large Eggland's Best Classic Eggs
Canola Oil
1/2 cup
Canola Oil
or Vegetable Oil
2% Reduced Fat Milk
1/2 cup
2% Reduced Fat Milk
Vanilla Extract
1 tsp
Vanilla Extract
Parsnip
2 cups
Grated Parsnips, lightly packed
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Simple Syrup
Granulated Sugar
4 Tbsp
Granulated Sugar
Water
4 Tbsp
Water
Brandy
1 Tbsp
Brandy
or Spiced Rum
Cream Cheese Icing
Cream Cheese
1 cup
Cream Cheese, room temperature
Unsalted Butter
3/4 cup
Unsalted Butter, room temperature
Powdered Confectioners Sugar
2 cups
Powdered Confectioners Sugar
Vanilla Extract
1 tsp
Vanilla Extract
Ground Cinnamon
1/2 tsp

Sponsored

Simply Organic Cinnamon, Ground
Ground Ginger
1/2 tsp
Ground Ginger
Salt
1 pinch
Salt

Nutrition Per Serving

VIEW ALL
Calories
493
Fat
27.5 g
Protein
3.5 g
Carbs
57.8 g
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Parsnip Spice Cake
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

Optionally you can spray a 9x13-inch pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on the center rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (175 degrees C).
step 2
In a medium bowl whisk together All-Purpose Flour (1 1/2 cups), Granulated Sugar (1 cup), Baking Powder (2 tsp), Ground Ginger (1 Tbsp), Simply Organic Cinnamon, Ground (1 tsp), Ground Allspice (1/2 tsp), Ground Nutmeg (1/2 tsp), Ground Cloves (1/2 tsp) and Salt (1/2 tsp).
step 3
In a large bowl whisk together Eggland's Best Classic Eggs (3), Canola Oil (1/2 cup), 2% Reduced Fat Milk (1/2 cup) and Vanilla Extract (1 tsp). Add dry ingredients and whisk until just combined. Stir in Parsnips (2 cups).
step 4
Line the bottoms of three 8-inch round cake pans with parchment and spray sides with Nonstick Cooking Spray (as needed). Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on center rack for 17-20 minutes, until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
step 5
To make the simple syrup, combine Granulated Sugar (4 Tbsp) and Water (4 Tbsp) in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in Brandy (1 Tbsp). Allow to cool completely before brushing on the cake.
step 6
To make the cream cheese icing beat Unsalted Butter (3/4 cup) and Cream Cheese (1 cup) together until light and fluffy. Add Powdered Confectioners Sugar (2 cups), Simply Organic Cinnamon, Ground (1/2 tsp), Ground Ginger (1/2 tsp), Salt (1 pinch) and Vanilla Extract (1 tsp). Beat until just combined.
step 7
Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer.
step 7 Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer.
step 8
Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
step 8 Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.

Tags

Comfort Food
Shellfish-Free
Dessert
Fall
Vegetarian
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