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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
Author Renee Dobbs
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
For the cake:
-
Heat oven to 350°F. Lightly grease an 8- X 4-inch loaf pan. Line bottom of pan with parchment paper. Lightly grease parchment.
-
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.
-
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.
-
Cool cake in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.
For the frosting:
-
Beat cream cheese and butter until smooth and combined. Add confectioners sugar, half-and-half, and vanilla. Beat until combined and smooth.
-
Spread frosting over cake.
-
Keep cake covered and chilled when not serving.
Golden Parsnip Loaf Cake is lightly spiced and covered in cream cheese frosting. Make it for dessert instead of carrot cake.