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    Home » Recipes » Vegetable Desserts

    Maple Parsnip Cake with Sweet Potato Frosting

    Published: Oct 18, 2018 · Modified: May 4, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    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!

    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!
    A piece of cake sitting on top of a wooden table.

    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

    A close up of a slice of cake sitting on top of a table.

    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.

    Close up of a slice of 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

    Sweet Potato Latte

    Get the Parsnip Cake Recipe

    A piece of cake sitting on a cake stand.

    Parsnip Cake with Sweet Potato and Ginger Frosting

    Kate Hackworthy | Veggie Desserts
    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!
    5 from 15 votes
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    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American, International
    Servings 12
    Calories 257 kcal

    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

    Calories: 257kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 8gCholesterol: 41mgSodium: 132mgPotassium: 281mgFiber: 2gSugar: 13gVitamin A: 3135IUVitamin C: 4.8mgCalcium: 66mgIron: 1.3mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    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

    More Vegetable Dessert Recipes

    • Lime Avocado Popsicles
    • Sweet Potato Latte
    • Lemon and Cucumber Cake
    • Chocolate Chip Zucchini Muffins
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    Reader Interactions

    Comments

    1. skye

      August 13, 2020 at 10:41 pm

      what substitute would you use for the eggs to make it vegan please

      Reply
      • Kate Hackworthy

        August 14, 2020 at 4:25 pm

        Hi Skye, you could try it with 'flax eggs' or 'chia eggs'. Let me know how it goes!

        Reply
    2. Lydia

      March 17, 2019 at 9:16 pm

      5 stars
      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.

      Reply
    3. Jennifer Gladwin

      October 22, 2018 at 9:20 pm

      I would never have thought to put all those ingredients in a case but it sounds delicious!

      Reply
    4. Rachael

      October 22, 2018 at 8:29 pm

      5 stars
      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.

      Reply
    5. Kaz | Ickle Pickles Life and Travels

      October 22, 2018 at 7:11 pm

      5 stars
      Oh goodness this looks so delicious. I have never ever tried a cake with parsnip in it! Kaz

      Reply
    6. Anosa

      October 22, 2018 at 6:00 pm

      5 stars
      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.

      Reply
    7. Dani

      October 22, 2018 at 9:27 am

      Such unusual ingredients but they sound delicious!
      I will definitely be having a go baking this cake at some point 🙂

      Dani x

      Reply
    8. Kelly

      October 21, 2018 at 12:02 pm

      5 stars
      Great idea. I wonder what the GL of this cake comes out to? Probably quite decent

      Reply
    9. Sarah

      October 20, 2018 at 10:28 pm

      Oh this looks like a beautiful recipe! Such delicious autumnal flavours! Plus anything with hidden veggies is a winner in my book!

      Reply
    10. Victoria

      October 20, 2018 at 8:09 am

      5 stars
      This cake looks and sounds delicious, never thought about using parsnips instead of carrots. Thanks for the recipe.

      Reply
    11. Jacqueline Debono

      October 19, 2018 at 10:01 pm

      5 stars
      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!

      Reply
    12. Jaclyn Anne

      October 19, 2018 at 9:42 pm

      5 stars
      This cake looks incredible! Such unique flavors - I can't wait to try it!

      Reply
    13. Tisha

      October 19, 2018 at 9:27 pm

      5 stars
      That sweet potato frosting sounds intriguing!!!

      Reply
    14. Andrea @ Cooking with Mamma C

      October 19, 2018 at 9:08 pm

      5 stars
      This is such a creative recipe! I love that you made a frosting out of sweet potatoes. Congrats on your cookbook!

      Reply
    15. Elizabeth

      October 19, 2018 at 9:02 pm

      What a good idea! I love eating parsnips as a veggie, but somehow had never thought to use them like carrots in desserts. Genius!

      Reply
    16. Jennifer Banz

      October 18, 2018 at 2:19 pm

      5 stars
      Parsnips are not a common veg, this will be something nice to try!

      Reply
    17. Lisa

      October 18, 2018 at 2:07 pm

      5 stars
      Such an amazing cake with fall flavors that's perfect for sharing!

      Reply
    18. Ali

      October 01, 2018 at 2:43 pm

      5 stars
      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.

      Reply
    19. Melanie

      December 16, 2016 at 1:36 pm

      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

      Reply
    20. Angelina

      February 21, 2015 at 6:28 am

      5 stars
      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

      Reply
    21. Elizabeth

      December 03, 2014 at 9:32 am

      Beautiful, gorgeous, mouthwatering! You never fail to impress me with each and every one of your recipes! Thanks for linking up with Shop Local 🙂

      Reply
      • Kate Hackworthy

        December 07, 2014 at 8:58 am

        Aw, thanks so much, Elizabeth! Very kind words. 🙂

        Reply
    22. Steph @MisplacedBrit

      December 01, 2014 at 11:20 am

      wow wow wow! This sounds delicious ...& I couldn't be more curious 🙂
      Love it!

      Reply
    23. Fiver Feeds

      November 17, 2014 at 6:22 pm

      Sweet potato & ginger frosting? Nice!

      Reply
      • Kate Hackworthy

        November 20, 2014 at 8:03 pm

        I know it sounds crazy, but it replaces the butter just fine in frosting!

        Reply
    24. Cooksister

      November 17, 2014 at 12:54 pm

      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...

      Reply
      • Kate Hackworthy

        November 20, 2014 at 8:02 pm

        Parsnip and maple syrup are sooo lovely together, aren't they?

        Reply
    25. Kavey

      November 17, 2014 at 11:44 am

      This would have been perfect a few years ago when we grew a huge harvest of parsnips! Am bookmarking!!!

      Reply
      • Kate Hackworthy

        November 20, 2014 at 8:02 pm

        Ooh, lucky! I wish I could grow veg - I really must try it.

        Reply
    26. Jac -Tinned Tomatoes (@tinnedtoms)

      November 17, 2014 at 11:29 am

      Just the right kind of cake for this time of year. Lovely!

      Reply
      • Kate Hackworthy

        November 20, 2014 at 8:01 pm

        I love a nice, spiced cake. Perfect for cold evenings. 🙂

        Reply
    27. [email protected]'s Recipes

      November 17, 2014 at 4:19 am

      I love baking with veggies too. This looks absolutely stunning!

      Reply
      • Kate Hackworthy

        November 20, 2014 at 8:01 pm

        Veggies are so great in baking, aren't they?

        Reply
    28. Janine

      November 16, 2014 at 10:39 pm

      Sounds good! Happy birthday 🙂

      Reply
      • Kate Hackworthy

        November 20, 2014 at 8:01 pm

        Aw, thanks Janine!

        Reply
    29. mumjd

      November 16, 2014 at 7:48 pm

      Gosh would never have thought of using those in a cake but it sounds and looks lovely #recipeoftheweek

      Reply
      • Kate Hackworthy

        November 20, 2014 at 8:00 pm

        I love putting unusual combinations into dessert!

        Reply
    30. Hayley @ Snap Happy Bakes

      November 16, 2014 at 7:19 pm

      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

      Reply
      • Kate Hackworthy

        November 20, 2014 at 8:00 pm

        Thanks, Hayley! 🙂 I hope you get a chance to try it - if you do please let me know how you get on!

        Reply
    31. Mummy Tries

      November 16, 2014 at 6:27 pm

      This sounds lovely!#recipeoftheweek

      Reply
      • Kate Hackworthy

        November 20, 2014 at 7:59 pm

        Thanks for commenting!

        Reply
    32. Camilla @FabFood4All

      November 16, 2014 at 5:34 pm

      What a gorgeous autumnal looking cake and so clever to use cooked sweet potato in the frosting:-) Thanks for linking to my soup:-)

      Reply
      • Kate Hackworthy

        November 20, 2014 at 7:59 pm

        Thanks so much Camilla. Your soup looked great!

        Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
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    • Easy Lentil Soup

    Easter Recipes

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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