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–+ servings

Carrot Parsnip Cake

thetimelessbaker
A deliciously moist single layer carrot and parsnip cake with cinnamon spice, fresh pineapple and coconut, frosted with a classic cream cheese frosting and topped with candied pecans.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 30 minutes
cooling time 2 hours
Total Time 3 hours
Course Dessert
Cuisine Dessert
Servings 12 servings
Calories 384 kcal

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. 

Nutrition

Serving: 1large sliceCalories: 384kcalCarbohydrates: 57gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 46mgSodium: 170mgPotassium: 113mgFiber: 2gSugar: 46gVitamin A: 1611IUVitamin C: 6mgCalcium: 33mgIron: 1mg
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