A warmly spiced Parsnip Cake that combines the earthy root vegetable with light, fluffy nutmeg buttercream. This easy one-bowl recipe is a tasty alternative to carrot cake!
This parsnip cake is similar to carrot cake in the best way! It has the same soft moistness, great texture and similar warm spices.
The difference is that parsnips give a slightly sweeter and pleasant earthier flavor, which makes this recipe feel like a quiet twist on a classic.
It is a hidden vegetable cake, so the parsnips pretty much vanish and most people would never guess what is inside unless you tell them.
This cake is also very simple. Just grate the parsnips, mix everything in one bowl, and pour the batter into a pan and bake!
The cake rises evenly and cools into a soft, sturdy base for the fluffy nutmeg buttercream.
The flavor is gently sweet with earthy notes from the parsnip and a soft crumb that stays tender for days. It's the perfect next step vegetable cake after carrot cake!
This parsnip cake is a simple, practical recipe that brings out the natural sweetness of parsnips and pairs them with warm spices and a light nutmeg buttercream.
If you're looking for more fun vegetable cake recipes, be sure to try Apple Kale Cake with Apple Icing, Sweet Vanilla Pea Cake with Lemon Frosting, or Courgette Cake with Lemon Drizzle.
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Why You'll Love This Recipe
- Parsnip cake offers something familiar yet unexpected, which makes it great for gatherings.
- Warm spices like cinnamon and nutmeg add a great wintery flavour.
- The recipe uses a simple one bowl mixing method that saves time and washing up.
- The nutmeg buttercream complements the cake with light sweetness.
- Parsnips help the cake stay moist for several days without drying out.
- The square format makes it easy to slice and serve.
- The ingredients are budget friendly and easy to source.
- This recipe works well for bakers who want to try a vegetable cake beyond carrot cake.
Ingredients
See the recipe card for quantities.
- Grated parsnip. It brings moisture, natural sweetness, and a pleasant earthy depth. Fresh parsnips grate easily and disappear into the cake during baking.
- Granulated sugar. It provides structure and sweetness and helps the eggs and oil whip into a light base for the batter. You can use light brown sugar for a slightly deeper flavor.
- Oil. A neutral oil keeps the cake soft and moist. Sunflower, vegetable, or canola oil work well and do not mask the flavor of the spices.
- Eggs. They help the batter emulsify and create lift. Room temperature eggs blend more smoothly.
- Plain flour. It provides structure and balances the moisture from the parsnips.
- Baking powder. It helps the cake rise gently and evenly. Make sure it is fresh for best results.
- Bicarbonate of soda. It works with the natural acidity of the batter to create additional lift and tenderness.
- Ground cinnamon. It adds warmth and enhances the sweetness of the parsnips. A little goes a long way.
- Ground nutmeg. It offers a fragrant, slightly sweet spice note that pairs beautifully with parsnips.
- Powdered sugar. It creates a smooth buttercream that spreads easily. Sifting helps remove any lumps.
- Butter. It provides richness and structure for the frosting. Soften it at room temperature before whipping.
- Vanilla. It adds warmth and rounds out the flavor of the buttercream.
- Ground nutmeg for frosting. It echoes the spice in the cake and makes the buttercream feel cohesive.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the oven to 180°C/350°F. Grease and line the base and sides of a 20cm/8inch square cake tin with baking parchment.
Peel and grate the parsnip, then set aside.
Add the sugar, oil and eggs to a large mixing bowl and beat with an electric mixer until light and fluffy.
Gently stir in the grated parsnip.
Sift in the flour, baking powder, baking soda, cinnamon and nutmeg.
Stir to combine.
Pour the cake batter into the prepared pan and spread evenly to the edges.
Bake for 35-40 minutes or until firm in the centre and an inserted skewer comes out clean.
Allow the parsnip cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Meanwhile, make the nutmeg buttercream by beating the butter and sugar together for a few minutes. Beat in the nutmeg and vanilla.
Beat in 1-2 tablespoons of hot water to turn it into a fluffy buttercream frosting.
Spread the frosting onto the completely cooled parsnip cake, dust with a little nutmeg, then cut into squares and serve.
Variations
- Add chopped walnuts or pecans to the batter for a nutty crunch.
- Add raisins or golden sultanas for extra sweetness.
- Replace half the flour with whole wheat flour for a heartier texture.
- Add orange zest to brighten the flavor.
- Fold in shredded coconut for a richer crumb.
- Add ground ginger for a sharper spice profile.
- Make a cream cheese frosting instead of buttercream.
- Bake the cake in a round tin for a layered cake.
- Add a spoonful of maple syrup to the batter for deeper sweetness.
Storage
Parsnip cake stores well at room temperature for two to three days when kept in an airtight container.
If your kitchen is warm, keep it in the refrigerator and bring the cake to room temperature before serving. The frosting will firm up in the fridge, so allow time for it to soften.
For freezing, wrap unfrosted cake tightly in plastic wrap, then place in a freezer bag. Freeze for up to three months.
Thaw overnight in the refrigerator before frosting. You can make the frosting a day ahead and keep it chilled. Let it soften slightly and whip it briefly before spreading.
Adaptation Guide
For cupcakes:
- Make one full batch of batter.
- Fill liners two thirds full.
- Bake at the same temperature for 18 to 22 minutes.
- Yield is about 12 to 14 cupcakes.
- Make 1.5 times the frosting for generous swirls or keep the original amount for simple spreads.
For a 9x13 inch pan
- Make 1.5 times the recipe for a standard height sheet cake.
- Bake at the same temperature for 28 to 35 minutes.
- Double the frosting if you want a thick layer or use 1.5 times for a moderate layer.
For two 8 inch round layers
- Double the cake batter.
- Divide between two pans.
- Bake for 25 to 32 minutes.
- Double the frosting for filling and covering.
Top tips
- Double the recipe and frosting to make a double 8" round layer cake.
- Use freshly grated parsnip because pre grated versions dry out faster.
- Mix the batter gently once the flour is added to avoid toughness.
- Check the cake at the 35 minute mark because ovens vary.
- Let the cake cool completely before frosting so the buttercream stays fluffy.
- Add the hot water to the buttercream gradually so you can control the texture.
More Parsnip Desserts
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📖 Recipe
Parsnip Cake
Equipment
- mixing bowl
- 8" square baking pan (20cm)
Ingredients
- 150 g granulated sugar ¾ cup
- 175 ml oil a light oil like sunflower or vegetable,
¾ cup
- 3 large eggs
- 140 g grated parsnip 1 ½ cups, approx 3
- 175 g plain flour 1 ⅓ cups
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
For the nutmeg buttercream frosting
- 300 g powdered sugar sifted, 2 ½ cups
- 150 g butter at room temperature, ⅔ cups
- ½ teaspoon vanilla
- ½ teaspoon ground nutmeg plus more for dusting
Instructions
- Heat the oven to 180°C/350°F. Grease and line the base and sides of a 20cm/8inch square cake tin with baking parchment.
- Add the sugar, oil and eggs to a large mixing bowl and beat with an electric mixer until light and fluffy.
- Gently stir in the grated parsnip.
- Sift in the flour, baking powder, baking soda, cinnamon and nutmeg and stir to combine.
- Pour the cake batter into the prepared pan and spread evenly to the edges.
- Bake for 35-40 minutes or until firm in the centre and an inserted skewer comes out clean.
- Allow the parsnip cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Meanwhile, make the nutmeg buttercream by beating the butter and sugar together for a few minutes. Beat in the nutmeg and vanilla.
- Beat in 1-2 tablespoons of hot water to turn it into a fluffy buttercream frosting.
- Spread the frosting onto the completely cooled parsnip cake, dust with a little nutmeg, then cut into squares and serve.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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