Hold the phone- a PARSNIP
cake? Like its friend the beet
chocolate cake, this parsnip cake is a fun and entirely unexpected way to use
fall veggies in your dessert course. With the sweet yet lemony frosting, it’s a
hit! A big shout out to Punky Egan, from MATC for developing this recipe and
contributing it to MACSAC’s cookbook!
|1 2⁄3 c||whole wheat pastry flour (or unbleached white flour)|
|1 1⁄2 t||cinnamon|
|1 t||baking powder|
|1 t||baking soda|
|2 c||parsnips (grated (can also use 1/2 parsnips and 1/2 carrots))|
|1 c||apple (grated)|
|1⁄2 c||hickory nuts (or black walnuts, chopped)|
|11 oz||cream cheese (softened)|
|11 T||butter (unsalted, softened)|
|5 c||powdered sugar (sifted)|
|1 1⁄2 t||lemon extract ((or vanilla extract))|
|dried cherries (hickory nuts or black walnuts, all finely chopped (optional, for garnish))|
Heat oven to 350 degrees. Grease and flour two 8-inch round cake pans (or substitute a greased 9 X 13 inch cake pan).
Whisk flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Combine eggs, oil, parsnips, and apples in a second bowl; stir well. Stir wet mixture into dry just until they are barely combined. Stir in nuts.
Divide batter evenly into pans. Bake until cake springs back when lightly touched in the center, 25-35 minutes. Cool 10 minutes, and then turn cakes out of pans to cool thoroughly.
To make icing, cream the cream cheese and butter. Beat in powdered sugar and lemon extract until smooth. Cut the cooled cakes in half horizontally with a long, thin, sharp knife. Frost layers to make a four-layer cake (or make a two-layer cake instead). Decorate with finely chopped nuts and/or dried cherries, if desired.