Parsnip Cake
February 26, 2020
Graphics Dept
Table of Contents
- 1 2/3 cups whole wheat pastry flour or gluten-free baking flour mix
- ¾ cup sugar
- 1 ½ tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt (or less)
- 3 eggs (beaten)
- ½ cup sunflower or canola oil
- 2 cups grated parsnips
- 1 cup grated apple (peeled if desired)
- ½ cup chopped nuts if desired
- Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans or use one 9-x-13-inch rectangular pan
- Whisk flour, sugar, soda, baking powder, cinnamon, and salt in a large bowl. Combine beaten eggs, oil, grated parsnips, and apples in a second bowl, stir well.
- Stir wet mixture into dry mixture until just combined. Add chopped nuts if desired.
- Divide batter evenly into two cake pans or pour it all into rectangular pan.
- Bake for 25 to 30 minutes or until cake springs back or toothpick inserted comes out clean. Cake should be lightly browned around the edges. Set cake on a cooling rack, then after ten minutes remove from pan(s) to cool thoroughly.
CREAM CHEESE FROSTING
8 ounces cream cheese
1/2 stick butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla
Cream the butter and cream cheese, scraping down and beating until smooth.
Add the powdered sugar and beat until smooth, drizzle in the vanilla and beat until smooth.
Spread on cake.
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