Parsnip Cake with Sweet Potato and Ginger Frosting
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
12
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Calories
257 kcal
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Course
Dessert
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Cuisine
American, International
Parsnip Cake with Sweet Potato and Ginger Frosting
Description
Parsnip Cake with Sweet Potato and Ginger Frosting features grated raw parsnips incorporated into a batter with flour, baking soda, baking powder, nutmeg, cinnamon, and a touch of salt. Eggs, maple syrup, vegetable oil, Greek yogurt, and vanilla are beaten together and gently folded into the dry ingredients and parsnip, then baked until a skewer inserted comes out clean. The resulting cake is moist with subtle nutmeg and cinnamon notes complementing the natural sweetness of parsnips.
The frosting is made by pureeing cooked, peeled sweet potatoes together with powdered sugar, fresh grated ginger, vanilla extract, and a pinch of salt, creating a smooth, slightly spicy spread to complement the cake's texture and flavor.
Serve the cake fully cooled and spread with the chilled frosting for a dessert that balances sweetness and warmth from the ginger and spices. It pairs well with tea or coffee for a comforting treat.
Ingredients
- 300 g parsnip approx 2, raw, 4 cups, grated
- 200 g all-purpose flour plain, 1 ½ cups
- 1 teaspoon baking soda aka bicarb of soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 egg
- 180 ml maple syrup ¾ cup
- 120 ml vegetable oil
- 120 g Greek yogurt plain, 1 cup
- 1 teaspoon vanilla extract
For the Sweet Potato and Ginger Icing
- 2 sweet potato cooked and peeled (boiled, steamed or baked
- 3 tablespoons powdered icing sugar aka confectioner's sugar
- ¼ tablespoon ginger grated fresh, or more to taste
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat oven to 180C/350F. Grease a tall 9” cake tin and line the bottom with baking parchment.
- Wash well and grate the parsnip. (You should have about 4 cups, grated). Set aside.
- Sift the flour, bicarb of soda, baking powder, nutmeg, cinnamon and salt into a large bowl. Stir in the parsnip.
- In a separate bowl, beat the eggs, maple syrup, oil, yogurt and vanilla together with an electric mixer.
- Fold the wet ingredients into the dry gently.
- Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
- Leave to cool in the tin and then remove and spread with the sweet potato frosting when completely cool.
For the Sweet Potato and Ginger Frosting
- Ensure the sweet potato flesh is cooled and pat dry in a clean tea towel. Place into a food processor or blender with all of the other ingredients (ginger to taste) and blitz until smooth. Store in the fridge until ready to use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 132mg | 6% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 3135IU | 63% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 66mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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