Golden Parsnip Loaf Cake

Easter is still lingering around. Mostly it is a stockpile of candy tempting me every single day. Yes, I was one of those who took advantage of the day after half-price sale. I couldn’t help it when I saw the big table stacked high with those goodies. Interestingly it was next to the produce section. There I spotted a root vegetable that also called out to me. That’s how Golden Parsnip Loaf Cake came about.

Parsnips seem to be a forgotten or unknown vegetable. I think they are more popular in Europe. I actually prefer them over carrots. They are a little sweeter and have a nuttier flavor. Often I’ll simply roast them for a side dish. Using them for baking instead of carrots is where they shine. One example is Golden Morning Glory Muffins and another is this cake.

How does the cake taste? Think of a lightly spiced carrot cake. There is only a touch of cinnamon and nutmeg in the mix. Pecans add a little crunch. Cream cheese frosting, well, you know, it’s divine.

Golden Parsnip Loaf Cake is easy to make. The most labor intensive part is peeling and grating the parsnips. That is unless you use a food processor for grating. All involved with the batter is measuring, whisking, and stirring. You don’t have to get out the mixer until it is time to make the frosting.

The first cake was a disaster though. I was using a recipe from a trusty cookbook. The first sign of it being a failure was when it jiggled after baking the specified time. I gave it another 15 minutes in the oven. It tested okay so I took it out. The middle sank and looked like the Grand Canyon. Into the trash it went.

Then I started an investigation. It had to be too much liquid in the mix. Sure enough, every carrot cake recipe I found had a greater ratio of flour or dry ingredients to wet. I compared a bunch of them and came up with my own amounts to use. The other factor was oven temperature. The failed cake baked at 325°F and I found most others called for 350°F. Adjustments made and it was time to bake again.

The next cake was a success. The middle wasn’t jiggly. It kept its shape after taking it out of the oven. What a relief! Then came the extra tasty part. Oh yea, cream cheese frosting. I can’t be the only one who gets excited when they see a cake coated with it.

Do you enjoy parsnips? I recommend giving them a try if you haven’t had them. If you do, then let me know how you like to cook them. I’m always looking for suggestions and inspiration.

3.8 from 5 votes

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Golden Parsnip Loaf Cake

Golden Parsnip Loaf Cake is lightly spiced and covered in cream cheese frosting. Make it for dessert instead of carrot cake.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 8 to 10 servings

Author Renee Dobbs

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups grated parsnips peel before grating
• 1/2 cup chopped pecans

For the frosting:

• 4 ounces cream cheese at room temperature
• 1/4 cup unsalted butter at room temperature
• 2 cups confectioners sugar sifted
• 2 tablespoons half-and-half or milk
• 1/2 teaspoon vanilla extract

Instructions

For the cake:

1. Heat oven to 350°F. Lightly grease an 8- X 4-inch loaf pan. Line bottom of pan with parchment paper. Lightly grease parchment.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3. Whisk together eggs, sugar, oil, milk, and vanilla in a large bowl.
4. Add dry ingredients to wet ingredients and stir until dry ingredients are just moistened.
5. Stir in parsnip and pecans.
6. Pour batter into prepared pan. Bake for 1 hour or until a toothpick or cake tester inserted in the center comes out clean.
7. Cool cake in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.

For the frosting:

1. Beat cream cheese and butter until smooth and combined. Add confectioners sugar, half-and-half, and vanilla. Beat until combined and smooth.
2. Spread frosting over cake.
3. Keep cake covered and chilled when not serving.

Recipe Notes

Golden Parsnip Loaf Cake is lightly spiced and covered in cream cheese frosting. Make it for dessert instead of carrot cake.