Parsnip Cake
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!
Servings: 16
Calories: 328kcal
Cost: $7
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
Calories: 328kcal | Carbohydrates: 38g | Protein: 2g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 142mg | Potassium: 85mg | Fiber: 1g | Sugar: 28g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg