Parsnip Cake with Cinnamon and Walnut Icing Recipe

Name: Parsnip Cake with Cinnamon and Walnut Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 2 teaspoons butter; 1/2 cup vegetable oil; 1 cup sugar; 1 cup brown sugar; 2 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; Pinch salt; 4 eggs; 3 cups shredded parsnips; 1 cup ground walnuts; 1 teaspoon pure vanilla extract; 8 ounces cream cheese, softened; 1 cup chopped walnuts; 4 cups powdered sugar; 1 cup simple syrup (equal amounts water and sugar heated until sugar is dissolved)

Servings: persons

1 cup plus 2 teaspoons butter
1/2 cup vegetable oil
1 cup sugar
1 cup brown sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
Pinch salt
4 eggs
3 cups shredded parsnips
1 cup ground walnuts
1 teaspoon pure vanilla extract
8 ounces cream cheese, softened
1 cup chopped walnuts
4 cups powdered sugar
1 cup simple syrup (equal amounts water and sugar heated until sugar is dissolved)

1
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans.
2
In the bowl of an electric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar, and brown sugar.
3
Cream the mixture until smooth.
4
Sift the flour, baking powder, baking soda, 1 teaspoon cinnamon, and salt into a small mixing bowl.
5
Add the egg to the butter/sugar mixture, one at a time.
6
Add the flour mixture to the butter/sugar mixture, 1/2 cup at a time.
7
Add the parsnips, ground walnuts and vanilla.
8
Mix well.
9
Pour the batter into the prepared pans and spread evenly.
10
Place in the oven and bake for about 30 to 40 minutes or until the center sprigs back when touched.
11
Remove from the oven and cool.
12
In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
13
Mix well.
14
Add the walnut pieces and remaining 1 teaspoon cinnamon.
15
Mix well.
16
Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
17
To assemble, slice each cake in half.
18
Place on half in the center of a serving plate.
19
Brush the top of the cake with the simple syrup.
20
Spread 1/2 cup of the frosting over the first layer.
21
Repeat the above process until all of the layers are used.
22
Ice the entire cake with the remaining frosting.
23
Refrigerate the cake for 30 minutes.
24
Slice the cake and serve.

2488

kcal

Calories

144

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup plus 2 teaspoons butter, 1/2 cup vegetable oil, 1 cup sugar, 1 cup brown sugar, and more.

Yes, Parsnip Cake with Cinnamon and Walnut Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Parsnip Cake with Cinnamon and Walnut Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions