Does all the parsnips and squash in this cake make it “healthy”?
Parsnip Cake
The batter was surprisingly good according to my two helpers.
No there wasn’t a typo – I meant parsnip cake. My husband and I always try growing something new in the garden each year. A few years ago, we experimented with parsnips. When it was time to harvest, we had several pounds of parsnips but no clue what to do with them. I started using them like I do my other root vegetables such as in stew, stir fry, and oven roasted. Then I came across a more creative way to enjoy parsnips – in cake! I figured if carrot cake is good, parsnip cake is worth a try too. And I was right, the second time I made this cake this fall my kids were jumping up and down as I pulled it out of the oven!
Fall or springtime yield
Parsnips are a pleasant surprise since it’s very hardy in cold weather. When everything else is done growing in the garden, we finally get our first taste of parsnips each year. Also, we can overwinter parsnips. So, in the spring, we can dig out fresh veggies long before we plant the next summer’s garden.
After several years of growing parsnips, we nailed it this year. Last year’s crop resembled gnarled ginseng roots but this year we had humongous vegetables!
Kids approved
While the cake was in the oven, my oldest child announced “The house smells SSSSOOO good!” as she came in from outside. And the compliments kept pouring out. After lunch, I asked my children if they liked the cake and my daughter admitted she was a skeptic and not only concurred with the others that the cake was “super yummy” but enthusiastically reported the cake as the “best cake ever.” The spices aren’t overwhelming and compliment the parsnip flavor.
Heathy treat?
Even though our family has cut back on sweets, I didn’t want to forgo this scrumptious seasonal favorite two years in a row. The cake is very moist, similar to zucchini cake, since there is also squash (or pumpkin) in the recipe. With 4 cups of parsnips and 2 cups of squash (or pumpkin), I tell my kids it’s ok to take a second piece since this is “healthy cake”.
If that’s not enough to justify an extra piece – here’s another reason: since the cake is so tasty, I forgo the frosting. (I fess up, the real reason is I forgot to soften the cream cheese ahead of time and didn’t have the self-discipline to wait any longer!)
Although we went sans frosting, my kids got a few sprinkles on their pieces of cake.
Parsnip Cake Recipe
2 cups flour
1 t. salt
1 t. baking soda
2 t. baking powder
2 t. cinnamon
2 t. ginger
1/4 t. nutmeg
4 eggs
1 cup sugar
2/3 cup brown sugar
3/4 cup canola oil
1 t. vanilla
2 cups squash or pumpkin (canned or cooked & pureed)
4 cups shredded parsnips
Mix all the dry ingredients together in a bowl. Blend the squash/pumpkin, eggs, sugars, oil, and vanilla together in a mixing bowl. Mix in the dry ingredients until blended. Fold in the parsnips. Pour batter into two greased 9”x9” pans and bake for 35 minutes at 350F or until an inserted toothpick is dry.
This parsnip weighed in at exactly one pound!
Browned Butter Frosting Recipe
1/4 cup butter
8 oz. cream cheese
1 cup powdered sugar
Pinch of salt
Brown butter in a saucepan, stirring frequently for 8-10 minutes over medium heat. Cool until beginning to set then use mixer to blend all ingredients.