If you love carrot cake, you'll love the parsnip cake. Try replacing your carrots with this great winter vegetable. I happen to have an abundance of them in my weekly basket these days and cakes seem the way to go with the kids' palate.
As the Thai's say, "same same but different". It's a great alternative to using carrots if you happen to have plenty of them and looking for something to do with it.
Last but not least, don't forget to grate some lemon zest over your frosting for that extra zing!
INGREDIENTS//Yields 1 loaf
• 2 eggs, whole
• 150 gram packed brown sugar
• 150 ml (3/4 cup) canola oil (non-gmo)
• 150 gram all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
•1 teaspoon baking soda
• 1/2 teaspoon salt
• 2.5 cups parsnip, grated
• 50 grams walnuts, chopped
• 150 grams cream cheese, softened
• 30 grams butter, softened
• 65 grams (1/2 cup) powdered sugar
• 1/2 lemon (untreated), zest
In a large mixing bowl, add your eggs, sugar, and oil and mix.
When well combined add the flour in three parts.
Add the cinnamon, baking powder, baking soda, and salt. Mix until well combined.
Finally fold in your grated parsnip and walnuts.
Preheat your oven to 175° celsius (350° F).
Pour the batter into a loaf mold and pop it in the over for 30 minutes or until you can slide a knife into it and pull it out cleanly. Take it out of the oven and let it cool.
In a small mixing bowl, combine the cream cheese and butter. You can hand beat these or use a beater mixer.
Add in spoonfuls of the sugar at a time and beat until smooth.
Spread it over your cooled cake and sprinkle the lemon zest over it.