Parsnip cake is the cozy, slightly unexpected cousin of carrot cake - moist, warmly spiced, and subtly sweet. Grated parsnips add natural tenderness and a delicate earthy note, while cinnamon, nutmeg, and bright citrus zest bring everything to life. It’s simple, fragrant, and just a little bit special.
Parsnip Cake
1 c plus 2 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp nutmeg
4 eggs
1 3/4 c granulated sugar
3/4 c light oil
1 tsp vanilla extract
Zest of 1 orange & 1 lemon
2 c peeled and grated parsnips
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Preheat oven to 350°F. Butter & flour 9” round cake pan. Set aside.
Sift together flour, cinnamon, baking soda, baking powder, salt & nutmeg. Set aside.
In stand mixer fitted with whisk attachment, whisk eggs until light & frothy. With mixer still running, gradually add sugar & then oil. Whisk in vanilla, orange & lemon zest. Fold in dry ingredients, mixing until a few streaks remain. Fold in parsnips.
Pour batter into prepared pan & bake until a toothpick inserted into center comes out clean, about 30-40 min. Remove from oven & let cool 10-15 min before serving.
www.jamesbeard.org/recipes/parsnip-cake