Why are parsnips good for baked goods?

Parsnips are good for baked goods like cakes because, as a root vegetable, they have a high level of natural sugar. When grated, they blend well into baked goods and become barely noticeable, adding flavor but not a distracting texture.

Why are my parsnips bitter?

Although naturally sweet, parsnips can become bitter if overgrown or stored for too long. For the best taste, look for small to medium-sized parsnips that are firm and wrinkle-free.

What else can I do with too many parsnips?

Aside from grating them and baking them into cakes like this one, you could use them in place of carrots in carrot cake recipes, zucchini in zucchini bread recipes, or give them a rough chop and roast with other root vegetables like carrots, potatoes, and beets.

Orange Parsnip Cake with Cream Cheese Frosting

Description

Carrot cake fans will love this easy recipe for orange parsnip cake. Topped with a tangy cream cheese frosting and finished with salted pistachios for added crunch, this cake is a flavor-packed treat for any occasion.

Ingredients

Units Scale

for the cake:

1/2 cup raisins
3-4 parsnips
3/4 cup shelled pistachios
2 oranges
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon grated nutmeg
2/3 cup olive oil
2 large eggs
3/4 cup brown sugar
2 teaspoons vanilla extract

for the frosting:

4 tablespoons butter, room temperature
8 ounces cream cheese, room temperature
3-4 cups powdered sugar

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Instructions

Prep the ingredients. Preheat the oven to 350 degrees. Put the raisins in a small bowl, cover with hot or boiling water, and set aside. Peel the parsnips and shred them with a grater until you have 2 cups. Roughly chop the pistachios. Zest and juice one orange and slice the other into rounds.
Make the cake batter. Combine the flour, baking soda, baking powder, salt, and nutmeg in a bowl, whisking to combine. In a second bowl, beat the olive oil, eggs, brown sugar, vanilla extract, and half of the orange zest with a fork until smooth.
Fold and bake. Pour the bowl of wet ingredients into the bowl of dry. Use a spatula to fold the wet into the dry until combined. Drain the raisins, then add them to the batter with the grated parsnip. Stir just enough to mix everything together. Spray a 9x9 inch baking pan with cooking spray or oil, then pour the batter into the pan, spreading in an even layer. Place the pan on a rack in the middle of the oven and bake for 35-45 minutes or until a knife inserted into the middle comes out clean. When baked through, allow to cool while you make the frosting.
Make the frosting. Use a mixer to beat the butter and cream cheese until smooth. Add 2 tablespoons of the orange juice and remaining orange zest, then with the mixer running on low, slowly add the powdered sugar until you've achieved a frosting consistency you're happy with.
Frost the cake. Use a large knife to slice a thin slice across the top of the cake to create a more even layer. Then, cut the cake in half down the middle so you have two even pieces. Spread some frosting on the top of each half, then place one on the other. Continue to spread frosting around the sides of the cake to cover it completely. Press the chopped pistachios onto the sides of the cake (use a spatula if necessary), top it with the orange slices, and serve.

Notes

If you don't want to frost your cake immediately, store the frosting in the fridge until ready to use. Just give it a few minutes to soften at room temperature first.

The cake and frosting are prone to drying if left sitting out uncovered. But because this is a cream cheese frosting, you should store the cake tightly wrapped in the fridge.

Although the nutritional info is based on 8 slices of cake, you can stretch it to 10 slices, if needed.

You'll likely have extra frosting. Freeze and save for another use or use it for dipping cookies or graham crackers.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Desserts
Method: Baking
Cuisine: American