Parsnip Spice Cake Recipe
Parsnip Spice Cake Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 12
- Calories: 175
- Fat: 10 g
- Carbohydrates: 5 g
- Sugar: 1 g
- Sodium: 2 mg
- Fiber: 2 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Parsnip spice cake is one of the most delicious cake recipes. It is very easy to make and take lesser time to prepare as compared to other cakes.
Ingredients
- All-purpose flour: 1½ cups
- Sugar: 1 cup
- Ground ginger: 1 tablespoon
- Baking powder: 2 teaspoons
- Ground cinnamon: 1½ teaspoons
- Salt: ¾ teaspoon
- Ground nutmeg: ¾ teaspoon
- Ground allspice: ¾ teaspoon
- Ground cloves: ¾ teaspoon
- Eggs: 3 large
- Canola oil or vegetable oil: ½ cup
- Whole milk: ½ cup
- Vanilla extract, divided: 1½ teaspoons
- Shredded peeled parsnips (around 3 large): 2 cups (packed)
- Walnuts, toasted, chopped: ½ cup
- Cream cheese, room temperature: 4 ounces
- Butter, room temperature shopping list: 2 tablespoons
- Grated peeled fresh ginger: 2 teaspoons
- Powdered sugar: 3 cups (about 12 ounces)
Instructions
- First of all, you have to preheat your oven to 350 degrees Fahrenheit.
- Then, take a baking pan and make a base on it with butter and flour.
- Take a large bowl and put flour, ground ginger, cinnamon, salt, cloves, allspice, baking powder, sugar and nutmeg. Mix all the ingredients well.
- Now, take another bowl and whisk oil, milk, eggs and vanilla in it. After that, add and stir the egg mixture to the large bowl containing the other mixture. You should keep in mind that you don’t have to over stir the two mixtures as it will make your cake tough.
- Add the walnuts and the parsnips into the bowl and place the mixture in the baking pan. Put the pan in the oven and bake it for around 25 minutes.
- Get the pan out of the oven and keep it aside for few minutes so that it may cool down.
- You can also make frosting, for which you have to beat butter and cream cheese in a bowl until it gets smooth. Then, add salt, vanilla and ginger into it and mix it well. After that, add sugar powder and keep beating until the mixture become smooth.
- Spread the frosting over the cake and place it in the refrigerator for a day or so before serving.
: 2 cups (packed) Walnuts, toasted, chopped: ½ cup Cream cheese, room temperature: 4 ounces Butter, room temperature shopping list: 2 tablespoons Grated peeled fresh ginger: 2 teaspoons Powdered sugar: 3 cups (about 12 ounces) Instructions First of all, you have to preheat your oven to 350 degrees Fahrenheit. Then, take a baking pan and make a base on it with butter and flour. Take a large bowl and put flour, ground ginger, cinnamon, salt, cloves, allspice, baking powder, sugar and nutmeg. Mix all the ingredients well. Now, take another bowl and whisk oil, milk, eggs and vanilla in it. After that, add and stir the egg mixture to the large bowl containing the other mixture. You should keep in mind that you don’t have to over stir the two mixtures as it will make your cake tough. Add the walnuts and the parsnips into the bowl and place the mixture in the baking pan. Put the pan in the oven and bake it for around 25 minutes. Get the pan out of the oven and keep it aside for few minutes so that it may cool down. You can also make frosting, for which you have to beat butter and cream cheese in a bowl until it gets smooth. Then, add salt, vanilla and ginger into it and mix it well. After that, add sugar powder and keep beating until the mixture become smooth. Spread the frosting over the cake and place it in the refrigerator for a day or so before serving. 3.2.1284
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