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RECIPE
25 INGREDIENTS 8 STEPS 40min

Parsnip Spice Cake

Think carrot cake, only better! Parsnip Spice Cake is moist, nicely spiced and delicious with cream cheese icing.
Parsnip Spice Cake Recipe | SideChef
Think carrot cake, only better! Parsnip Spice Cake is moist, nicely spiced and delicious with cream cheese icing.
Helping 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
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Helping 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
40min
Total Time
$1.51
Cost Per Serving

Ingredients

Servings
12
US / METRIC

Cake

1/2 Tbsp
Baking Powder
1/2 Tbsp
Ground Cinnamon
3/4 tsp
Ground Allspice
3/4 tsp
Ground Nutmeg
1/2 tsp
Ground Cloves
1/2 tsp
3
Large Eggs
1/2 cup
Canola Oil
or Vegetable Oil
1/2 cup
2% Reduced Fat Milk
2 cups
Grated Parsnips , lightly packed
as needed
Nonstick Cooking Spray

Simple Syrup

1/4 cup
Water
1 Tbsp
Brandy
or Spiced Rum

Cream Cheese Icing

1 cup
Cream Cheese , room temperature
3/4 cup
Unsalted Butter , room temperature
2 cups
Powdered Confectioners Sugar
3/4 tsp
Ground Cinnamon
1 pinch
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Nutrition Per Serving

VIEW ALL
CALORIES
511
FAT
28.7 g
PROTEIN
5.1 g
CARBS
57.9 g

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 centre 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 (1/2 Tbsp) , Ground Ginger (1 Tbsp) , Ground Cinnamon (1/2 Tbsp) , Ground Allspice (3/4 tsp) , Ground Nutmeg (3/4 tsp) , Ground Cloves (1/2 tsp) and Salt (1/2 tsp) .
Step 3
In a large bowl whisk together 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 (1/4 cup) and Water (1/4 cup) 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) , Ground Cinnamon (3/4 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 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.
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Nutrition Per Serving
Calories
511
% Daily Value*
Fat
28.7 g
37%
Saturated Fat
12.2 g
61%
Trans Fat
0.3 g
--
Cholesterol
96.0 mg
32%
Carbohydrates
57.9 g
21%
Fiber
1.9 g
7%
Sugars
41.1 g
--
Protein
5.1 g
10%
Sodium
254.6 mg
11%
Vitamin D
0.2 µg
1%
Calcium
78.7 mg
6%
Iron
1.3 mg
7%
Potassium
154.9 mg
3%
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