Carrot And Parsnip Cake Recipe

Recipe By Slurrp

Carrot and parsnip cake is a delicious and moist dessert that combines the sweetness of carrots and the earthy flavor of parsnips. This cake is packed with nutrients and fiber, making it a healthier alternative to traditional cakes. The grated carrots and parsnips add moisture and texture to the cake, while the warm spices like cinnamon and nutmeg give it a cozy and comforting flavor. Topped with a creamy cream cheese frosting, this cake is perfect for any occasion.

4.9
25 Rating -
Rate
Non Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
Carrot And Parsnip Cake
plan
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ingredients serve

Ingredients for Carrot And Parsnip Cake Recipe

  • 0.17 cup All Purpose Flour
  • 0.13 teaspoon Baking Powder
  • 0.08 teaspoon Baking Soda
  • 0.08 teaspoon Ground Cinnamon
  • 1/25 teaspoon Ground Nutmeg
  • 1/25 teaspoon Salt
  • 1/4 Large Eggs
  • 0.13 cup Granulated Sugar
  • 1/25 cup Vegetable Oil
  • 0.08 teaspoon Vanilla Extract
  • 0.17 cup Grated Carrots
  • 0.08 cup Grated Parsnips
  • as needed For The Cream Cheese Frosting
  • 0.67 ounce Cream Cheese, Softened
  • 1/25 cup Unsalted Butter, Softened
  • 0.17 cup Powdered Sugar
  • 0.08 teaspoon Vanilla Extract

Directions: Carrot And Parsnip Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
  • STEP 2.In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • STEP 3.In another bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
  • STEP 4.Add the grated carrots and parsnips to the wet ingredients and mix well.
  • STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • STEP 6.Pour the batter into the greased cake pan and smooth the top with a spatula.
  • STEP 7.Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 8.Remove the cake from the oven and let it cool completely before frosting.
  • STEP 9.To make the cream cheese frosting, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
  • STEP 10.Spread the cream cheese frosting evenly over the cooled cake.
  • STEP 11.Slice and serve the carrot and parsnip cake. Enjoy!

Cooking Tips

  • Make sure to grate the carrots and parsnips finely to ensure even distribution in the cake batter.
  • You can add chopped walnuts or raisins to the batter for added texture and flavor.
  • For a healthier option, you can substitute some of the all-purpose flour with whole wheat flour.
  • To make the cake more festive, you can decorate it with grated carrots or parsnips on top of the cream cheese frosting.

Storage and Serving

  • Store the carrot and parsnip cake in an airtight container in the refrigerator for up to 5 days.
  • Bring the cake to room temperature before serving for the best flavor and texture.
  • Serve the cake as a dessert or enjoy it with a cup of tea or coffee for a delightful afternoon treat.
Nutrition
value
411
calories per serving
30 g Fat10 g Protein27 g Carbs5 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    10g
  • Carbs
    27g
  • Fiber
    5g

MacroNutrients

  • Carbs
    27g
  • Protein
    10g
  • Fiber
    5g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    88mg
  • Iron
    2mg
  • Vitamin A
    644mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    5mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    104mg
  • Manganese
    < 1mg
  • Phosphorus
    247mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp