5.0 from 45 votes
Parsnip Cake with Sweet Potato and Ginger Frosting
This parsnip cake is a delicious alternative to carrot cake. It has a rich, nutty flavour that's perfectly complimented by the maple and nutmeg. The cake is refined sugar free. To add even more vegetables to the cake, I've added a tasty ginger and sweet potato frosting!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 12
Calories: 257 kcal
Course:
Dessert
Cuisine:
American , International
Ingredients
- 300 g raw parsnip (4 cups, grated) approx 2
- 200 g (1 ½ cups) plain (all purpose) flour
- 1 teaspoon bicarb of soda (baking soda)
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 eggs
- 180 ml (¾ cup) maple syrup
- 120 ml (½ cup) vegetable oil
- 120 g (1 cup) plain Greek yogurt
- 1 teaspoon vanilla extract
For the Sweet Potato and Ginger Icing
- 2 sweet potatoes - cooked and peeled (boiled, steamed or baked)
- 3 tablespoons powdered icing sugar (confectioner's sugar)
- ¼ tablespoon grated fresh ginger (or more to taste)
- 1 teaspoon vanilla extract
- pinch of 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.
Cup of Yum
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
Calories
257kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Cholesterol
41mg
(14%)
Sodium
132mg
(6%)
Potassium
281mg
(8%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
3135IU
(63%)
Vitamin C
4.8mg
(5%)
Calcium
66mg
(7%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257
% 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.