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SideChef
Recipes
Shellfish-Free
Parsnip Spice Cake
Recipe

25 INGREDIENTS • 8 STEPS • 40MINS

Parsnip Spice Cake

Think carrot cake, only better! Parsnip Spice Cake is moist, nicely spiced and delicious with cream cheese icing.
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Parsnip Spice Cake
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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
Think carrot cake, only better! Parsnip Spice Cake is moist, nicely spiced and delicious with cream cheese icing.
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
1/2 Tbsp
Baking Powder
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Ground Allspice
3/4 tsp
Ground Allspice
Ground Nutmeg
3/4 tsp
Ground Nutmeg
Ground Cloves
1/2 tsp
Ground Cloves
Salt
1/2 tsp
Salt
Egg
3
Large 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
1/4 cup
Granulated Sugar
Water
1/4 cup
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
3/4 tsp
Ground Cinnamon
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 InstructionsHide images
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 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
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Shellfish-Free
Fall
Father's Day
Vegetarian
Dessert
Mother's Day
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