Parsnip Cake Recipes

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PARSNIP CAKE



Parsnip Cake image

My own addaption of a carrot cake. It's a quick, easy vanillary/butterscoth, melt in the mouth cake. sneaky use for winter vegies.

Provided by Lee Gladman

Categories     Dessert

Time 1h10m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

3 eggs
1 cup canola oil
1 cup caster sugar
1 teaspoon vanilla essence
3/4 cup self-raising flour
3/4 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon mixed spice
1/2 teaspoon ground ginger
1 teaspoon baking powder
3 tablespoons desiccated coconut
2 cups finely grated parsnips
1/2 cup cranberries (or any dried fruit)
1/2 cup sultana

Steps:

  • Sift flours, spices& Baking soda into large bowl.
  • Combine sugar, eggs, oil& vanilla essence.
  • Add parsnip, coconut& fruit to egg mix.
  • Fold into flours, spices& soda with wooden spoon until JUST mixed.
  • Bake 180 for 1 hour in a well greased 23cm cake tin.
  • Ice with cream cheese icing.

Nutrition Facts : Calories 412, Fat 24.1, SaturatedFat 2.6, Cholesterol 55.8, Sodium 185.3, Carbohydrate 46.7, Fiber 3.4, Sugar 27.1, Protein 4.7

CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE



Catherine Berwick's Parsnip & maple syrup cake image

The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h5m

Number Of Ingredients 14

175g butter , plus extra for greasing
250g demerara sugar
100ml maple syrup
3 large eggs
250g self-raising flour
2 tsp baking powder
2 tsp mixed spice
250g parsnips , peeled and grated
1 medium eating apple , peeled, cored and grated
50g pecans , roughly chopped
zest and juice 1 small orange
icing sugar , to serve
250g tub mascarpone
3-4 tbsp maple syrup

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
  • Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

Nutrition Facts : Calories 697 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium

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