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!
Nutmeg and Parsnip Cake
I really love autumnal flavours. The hot ginger, warm nutmeg and all of the other spices that suddenly find their way into my porridge, lattes and desserts.
Parsnip and nutmeg pair beautifully together in savoury parsnip purees and in soups, but here I've sweetened them up with maple syrup and put them into a vegetable cake.
Parsnip works just like carrot in cakes, adding moisture and sweetness with a mildly earthy flavour. This cake takes a huge 4 cups of grated raw parsnip so you'll definitely be getting your vegetables in this cake - and it won't dry out.
I've also used maple syrup in place of refined sugar and replaced much of the fat with Greek yogurt so this cake is rather healthier than most!
Originally posted 16 November 2014
Updated 18 October 2018
Ginger Sweet Potato Frosting
I topped this cake with pureed sweet potato, subtly spiced with freshly grated ginger. It's so easy to make - you just blend all ingredients in a blender until smooth!
There's also far less sugar than most frostings, with only a few tablespoons for the whole cake. The sweet potato adds such a wonderful natural sweet taste.
The results are thick and frosting-like, but without any butter or oil. I only frosted the top, but the recipe below makes quite a lot of icing so you'll be able to frost the sides and inside of the cake if you wish.
Two parsnips + two sweet potatoes = one delicious vegetable cake.
Hidden Vegetable Cake Recipes
I love making vegetable cakes and hidden veg recipes. So much so that I started this blog to showcase them and recently wrote a cookbook all about vegetable dessert recipes!
If you're looking for other parsnip cake recipes, be sure to try my Winter Spiced Parsnip Cake with Mulled Wine Drizzle or Parsnip Lemon Poppy Seed Muffins with Lemon Drizzle. Looking for more unusual vegetable cake recipes? You must try my Apple Kale Cake with Apple Icing.
My cookbook, Veggie Desserts and Cakes, full of creative desserts with vegetables, is now available on Amazon (UK, Canada, USA, Australia and more) - affiliate link
Sweet Potato Dessert Recipes
If you love this sweet potato frosting, then you'll love these other dessert recipes using sweet potato.
Coconut Oil Brownies with Maple Roasted Sweet Potato
Sweet Potato and Ginger Cookies
Sweet Potato and Fresh Ginger Protein Balls
Chocolate-Covered Beets and Sweet Potatoes with Lavender Beet Salt
Get the Parsnip Cake Recipe
Parsnip Cake with Sweet Potato and Ginger Frosting
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.
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
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.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Kate x
skye
what substitute would you use for the eggs to make it vegan please
Kate Hackworthy
Hi Skye, you could try it with 'flax eggs' or 'chia eggs'. Let me know how it goes!
Lydia
Really nice cake. I didn't have quite enough parsnip so added a carrot, and I substituted full fat natural yoghurt for Greek yoghurt. Delicious cake! I didn't make the frosting as it was nice enough on its own, but next time I will try adding it, it sounds lovely. Thank you.
Jennifer Gladwin
I would never have thought to put all those ingredients in a case but it sounds delicious!
Rachael
Sounds great. I love that there’s very little sugar in it. I had some carrot cake when at a day out today and that was too sweet for me and I am a seasoned cake lover! So I’d love to give this a go and see if I can cut the sugar a bit.
Kaz | Ickle Pickles Life and Travels
Oh goodness this looks so delicious. I have never ever tried a cake with parsnip in it! Kaz
Anosa
Wait, just wait! You can make parsnip cake? Is that a thing for real? I am super curious and want to give this a try. I am in awe right now.
Dani
Such unusual ingredients but they sound delicious!
I will definitely be having a go baking this cake at some point 🙂
Dani x
Kelly
Great idea. I wonder what the GL of this cake comes out to? Probably quite decent
Sarah
Oh this looks like a beautiful recipe! Such delicious autumnal flavours! Plus anything with hidden veggies is a winner in my book!
Victoria
This cake looks and sounds delicious, never thought about using parsnips instead of carrots. Thanks for the recipe.
Jacqueline Debono
I'm not a great cake maker but I love the idea of this vegetable cake. I also love parsnips! Unfortunately I don't find them so often here in Italy but next time I do, def want to try this recipe! Going to pin for later!
Jaclyn Anne
This cake looks incredible! Such unique flavors - I can't wait to try it!
Tisha
That sweet potato frosting sounds intriguing!!!
Andrea @ Cooking with Mamma C
This is such a creative recipe! I love that you made a frosting out of sweet potatoes. Congrats on your cookbook!
Elizabeth
What a good idea! I love eating parsnips as a veggie, but somehow had never thought to use them like carrots in desserts. Genius!
Jennifer Banz
Parsnips are not a common veg, this will be something nice to try!
Lisa
Such an amazing cake with fall flavors that's perfect for sharing!
Ali
I really liked the parsnip and maple syrup in the cake. It wasn't too sweet. I didn't try the sweet potato icing but the cake was delicious.
Melanie
Have you tried making this in a vegan format by replacing the eggs? If so, I'd be interested to know what you used and if it worked
Angelina
This was perfect! I found a box of parsnips in the produce dumpster behind the grocery store the other day, with NO idea what to do with all of them...came across your recipe, and my parsnip cake is currently cooling on the stove. I added lots of walnuts and dried cranberries...sooo yummy. Not sure about the sweet potato frosting though...haven't made up my mind yet on that. Thanks so much for your creativity. 🙂
xo
Elizabeth
Beautiful, gorgeous, mouthwatering! You never fail to impress me with each and every one of your recipes! Thanks for linking up with Shop Local 🙂
Kate Hackworthy
Aw, thanks so much, Elizabeth! Very kind words. 🙂
Steph @MisplacedBrit
wow wow wow! This sounds delicious ...& I couldn't be more curious 🙂
Love it!
Fiver Feeds
Sweet potato & ginger frosting? Nice!
Kate Hackworthy
I know it sounds crazy, but it replaces the butter just fine in frosting!
Cooksister
I had parsnip and maple syrup cake for the first time earlier this year and it was surprisingly delicious! The frosting sounds just superb as I am a huge fan of ginger...
Kate Hackworthy
Parsnip and maple syrup are sooo lovely together, aren't they?
Kavey
This would have been perfect a few years ago when we grew a huge harvest of parsnips! Am bookmarking!!!
Kate Hackworthy
Ooh, lucky! I wish I could grow veg - I really must try it.
Jac -Tinned Tomatoes (@tinnedtoms)
Just the right kind of cake for this time of year. Lovely!
Kate Hackworthy
I love a nice, spiced cake. Perfect for cold evenings. 🙂
[email protected]'s Recipes
I love baking with veggies too. This looks absolutely stunning!
Kate Hackworthy
Veggies are so great in baking, aren't they?
Janine
Sounds good! Happy birthday 🙂
Kate Hackworthy
Aw, thanks Janine!
mumjd
Gosh would never have thought of using those in a cake but it sounds and looks lovely #recipeoftheweek
Kate Hackworthy
I love putting unusual combinations into dessert!
Hayley @ Snap Happy Bakes
This sounds so unusual but so tasty! I would never think to put these ingredients in a cake, but I'm drawn to this cake now! I want to taste it! #recipeoftheweek
Kate Hackworthy
Thanks, Hayley! 🙂 I hope you get a chance to try it - if you do please let me know how you get on!
Mummy Tries
This sounds lovely!#recipeoftheweek
Kate Hackworthy
Thanks for commenting!
Camilla @FabFood4All
What a gorgeous autumnal looking cake and so clever to use cooked sweet potato in the frosting:-) Thanks for linking to my soup:-)
Kate Hackworthy
Thanks so much Camilla. Your soup looked great!