Parsnip Cake with Sweet Potato and Ginger Frosting

A piece of cake sitting on a cake stand.

5 from 15 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 Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American, International

Servings:

Calories: 257kcal

Author: Kate Hackworthy | Veggie Desserts

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