Carrot parsnip cake is a deliciously moist single layer cake with carrots, parsnips, cinnamon spice, fresh pineapple and coconut, frosted with a classic cream cheese frosting and topped with candied pecans.
Carrot Parsnip Cake
Parsnips? In cake? Yes! Parsnips, which are often called the “white carrot,” are a member of the root vegetable family and have been around since ancient Roman times. They are actually sweeter than carrots, especially when cooked or baked. That is why they make perfect sense to use them in baked goods like this carrot parsnip cake.
Carrot cake seems to be as old as time and is one of the most traditional cake flavors here in the U.S. It is especially popular around the Easter holiday, due to the association with carrots and bunnies. There was a trend in the 1970’s to use fruits and vegetables in baked goods and in doing so, the baked goods were considered “healthy.” We know today this simply is not true; many of these baked goods contain a lot sugars and fats. Luckily, we have also learned over time that moderation is key – so you can still enjoy this cake!
About this Recipe
This carrot parsnip cake happens to be a blue-ribbon winning recipe of mine and I have really fine-tuned this cake after adapting a traditional carrot cake recipe. The first step (as the name of this cake suggests) was incorporating parsnips into this cake. I really love to cook with parsnips and I knew the sweetness of the parsnips that comes out when they are baked would be a perfect pairing to the carrots in this cake.
Traditional carrot cake usually contains both raisins and chopped nuts; I omitted the raisins since I’ve never been a fan of them in my baked goods. I also incorporated the use of fresh pineapple, instead of canned. This was simply out of necessity – there was a time I was making this cake and only had fresh pineapple on hand and it worked out well! The cake is topped with a delicious layer of traditional cream cheese frosting. Lastly, instead of using chopped nuts in the cake itself, I decorate my cake with my recipe for candied nuts (I prefer to use pecans for this cake) which give this cake a special touch. Be sure to read additional tips below before making this cake!
Tips for Carrot Parsnip Cake
- Any type of nuts or candied nuts can be used for this cake (pecans, walnuts, almonds, cashews etc.)
- Using an overripe pineapple will result in more liquid for this cake; drain off 1-2 tablespoons of liquid from the pureed pineapple before adding to the cake if using an overripe pineapple.
- Store frosted cake in an airtight container in the refrigerator for up to 3 days; cake can be frozen for up to 45 days.
- The cake can be made in advance before frosting; store the cake (sealed) in the refrigerator,
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Want more cake recipes? Check out these recipes:
Carrot Parsnip Cake
Equipment
- 8" round cake pan
- parchment paper
- mixing bowls of various sizes and mixer
- food processor or immersion blender
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1/3 cup canola oil
- 3/4 cup grated carrots
- 1/2 cup grated parsnips
- 1 teaspoon pure vanilla extract
- 4 ounces fresh, diced pineapple
- 1/3 cup buttermilk, room temperature
- 1/2 cup sweetened, flaked coconut
For the Frosting
- 3 oz. cream cheese, softened
- 4 Tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1-2 teaspoons heavy cream
- pinch of salt
- 2 1/2-3 cups powdered sugar
- 1/2 cup candied nuts, chopped *can substitute use regular, chopped nuts
Instructions
For the Cake
- Preheat oven to 350° F. Grease an 8” cake pan and line with a piece of parchment paper cut to fit the bottom of the cake pan.
- In a medium sized mixing bowl, sift together the 1 cup all-purpose flour, 1 teaspoon baking soda,1 teaspoon ground cinnamon and pinch of salt.
- In a large mixing bowl, combine 1 cup granulated sugar, 1/3 cup canola oil, 2 large eggs, 3/4 cup grated carrots, 1/2 cup grated parsnips, and 1 teaspoon pure vanilla extract.
- Puree 4 ounces fresh, diced pineapple using a food processor or immersion blender, mix into wet ingredients.
- Add in the sifted dry ingredients, alternating with the 1/3 cup buttermilk, in 2 to 3 separate batches, beginning and ending with the dry ingredients. Fold in 1/2 cup sweetened, flaked coconut .
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool cake in pan 30 minutes, then invert onto wire rack. Remove parchment paper from bottom of cake layer when completely cool.
For the Frosting
- In a large mixing bowl, cream together the 3 oz. cream cheese, and 4 Tablespoons unsalted butter, until fluffy.
- Add in the pinch of salt and 1 teaspoon vanilla extract.
- Add in the 2 1/2-3 cups powdered sugar 1 cup at a time, followed by 1-2 teaspoons heavy cream until the frosting reaches a desired consistency for spreading.
- Spread the frosting on top of the cooled cake; sprinkle with 1/2 cup candied nuts, chopped or regular chopped nuts.
Notes
- Any type of nuts or candied nuts can be used for this cake (pecans, walnuts, almonds, cashews etc.)
- Using an overripe pineapple will result in more liquid for this cake; drain off 1-2 tablespoons of liquid from the pureed pineapple before adding to the cake if this occurs.
- Store frosted cake in an airtight container in the refrigerator for up to 3 days; cake can be frozen for up to 45 days.
- The cake can be made in advance before frosting; store the cake (sealed) in the refrigerator.
- Makes 12 large slices or 16 smaller slices.
This little cake is delish!! I couldn’t find parsnips at this late date, so I subbed kohlrabi. It turned out perfect. I used canned cream cheese frosting because I’m lazy.
I’m so glad it turned out! Thanks for sharing!
– Meredith