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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.
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
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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
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
493
FAT
27.5 g
PROTEIN
3.5 g
CARBS
57.8 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 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 (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
493
% Daily Value*
Fat
27.5 g
35%
Saturated Fat
11.8 g
59%
Trans Fat
0.3 g
--
Cholesterol
50.4 mg
17%
Carbohydrates
57.8 g
21%
Fiber
1.9 g
7%
Sugars
41.0 g
--
Protein
3.5 g
7%
Sodium
237.2 mg
10%
Vitamin D
--
--
Calcium
71.9 mg
6%
Iron
1.1 mg
6%
Potassium
138.0 mg
3%
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