Skip to main content

Parsnip Cake with Cardamom Cream Cheese Frosting

 Parsnips are the star in this warm spice cake, topped with a subtle cardamom flavoured cream cheese frosting.


Sometimes being a food blogger is difficult. There seems to be about a million food blogs out there on the world wide web. Which means, if you want to get noticed, you have to make something different. Something others have yet to make. Something that will catch peoples attention so they visit your blog. 

A while back, I had bought a bag of parsnips, to use for dinner. Except I never got around to using them. Since I needed to use them and they are closely related to carrots, I decided to try making a parsnip cake. Similar to carrot cake, this cake uses parsnips and has deep warm flavours.

Carrot cake isn't really carrot cake without cream cheese frosting, which is why I topped this cake with a maple cardamom version. Cardamom, a seed pod from various ginger plants, has a sweet flavour and aroma, with hints of lemon and mint. I knew that it would add a great subtle flavour to my cream cheese frosting. I have to say that this cake is AWESOME! You can't even taste the parsnips, all you get is spice cake. And the frosting? It is SO good! Although you can't really taste the cardamom flavour until the end; there's a little something that makes you say "hmmm, that's different and delicious".

Disclaimer: This post may contain affiliate links. As an Amazon Associate, I may earn commission from these links. I offer them to you at no extra charge.


 

 Parsnip Cake with Cardamom Cream Cheese Frosting
1 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
3 eggs
1/2 C butter, melted
1/2 C brown sugar, packed
1/2 C maple syrup
1 tsp vanilla
2/3 C finely grated parsnip
2 Tbs toffee bits, for garnish

Frosting
1/3 C maple syrup
6-8 cardamom pods
6oz cream cheese, softened
1/4 C butter, softened
2-3 C powdered sugar
1 Tbs milk

Preheat oven to 350 degrees. Butter 2- 8 inch round pans and line the bottoms with parchment paper. (Place the pans on the parchment and trace around them using a pencil. The cut out the circles).

In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg and salt. Set aside.

In a large mixing bowl, beat together the eggs, cooled melted butter, brown sugar, maple syrup and vanilla; until smooth. Add in the flour mixture, beating until just combined. Add in the parsnips and beat until well combined and fluffy.

Equally divide the batter between the two prepared cake pans. Bake in preheated oven for 20-30 minutes; until cake springs back slightly when touched and edges are coming away from the pans. Let cool in pans for 5 minutes, before turning out onto wire racks. Carefully remove the parchment paper while the cake is still warm. Cool to room temperature.

Gently crush the cardamom pods and place in a small sauce pan, with the maple syrup. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool to room temperature. Remove cardamom pods when ready to use.

For the frosting: In a large mixing bowl, beat the cream cheese and butter until fluffy. Beat in the cooled cardamom maple syrup, until smooth. Add the powdered sugar, 1/2 C at a time, beating well between each addition. If frosting is too thin after adding 2 C of powdered sugar, add 1 additional C. Add milk and beat frosting for 5 minutes.

Place one cake onto a cake plate, bottom side up. Spread 1/2 of the frosting over the cake. Place the second cake over the frosting (also bottom side up). Frost the top with the remaining frosting and sprinkle with toffee bits.

Shop Amazon for this recipe


 

I am sharing this recipe at THESE awesome Linky Parties

Labels:

Comments

  1. Christina's Bread Bakes4 November 2020 at 09:33

    I love Parsnips but have never used them in a cake...what a great idea! Oh, and cardamom, just yum. Thanks for the great recipe.

    ReplyDelete
    Replies
    1. Cindy Jamieson13 November 2020 at 10:05

      It sounds like an odd combination, but it is so delicious!

      Delete
  2. Chalking Up Success4 November 2020 at 13:04

    I've heard of carrot cake (and love it) but never parsnip cake - I'm going to have to try this for sure!

    ReplyDelete
  3. Heidi - The Mediterranean Chick14 November 2020 at 09:41

    That cake looks delicious, definitely trying it

    ReplyDelete

Post a Comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and
13 comments
Read more

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil
5 comments
Read more

The BEST Bacon Cheddar Deviled Eggs

 Hard boiled eggs are transformed into a magnificent, indulgent appetizer, by mixing the yolks with sharp cheddar cheese and smokey bacon. A welcome addition to any gathering and a great way to use those coloured hard boiled Easter eggs! Jump to Recipe Eater growing up was always a magical time. I love how my parents tried to make holidays such as Eater and Christmas so magical. I was always in awe when I would wake up to Easter treats on the couch, on Easter morning. It was a welcome sight after partaking in Lent for 40 days. Every lent we would give up candy, making us appreciate our Easter treats all that much more. Our family is Catholic, so Easter and Christmas were centered around religion and teachings, but I appreciate that Mom and Dad also made it fun and let us believe in things like the Easter Bunny and Santa Clause.  Mom would buy the Easter egg dying kits and we would colour eggs on the Saturday before Easter. Everyone would choose their favourite to enjoy for breakfast af
17 comments
Read more