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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.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 to 10 servings
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:
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Heat oven to 350°F. Lightly grease an 8- X 4-inch loaf pan. Line bottom of pan with parchment paper. Lightly grease parchment.
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Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
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Whisk together eggs, sugar, oil, milk, and vanilla in a large bowl.
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Add dry ingredients to wet ingredients and stir until dry ingredients are just moistened.
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Stir in parsnip and pecans.
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Pour batter into prepared pan. Bake for 1 hour or until a toothpick or cake tester inserted in the center comes out clean.
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Cool cake in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.
For the frosting:
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Beat cream cheese and butter until smooth and combined. Add confectioners sugar, half-and-half, and vanilla. Beat until combined and smooth.
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Spread frosting over cake.
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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.