Parsnip Spice Cake With Caramel Icing Recipe

Name: Parsnip Spice Cake With Caramel Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound parsnips, peeled; 1/2 cup canola oil, divided; 1/4 cup water; 9 ounces whole-wheat pastry flour (about 2 1/2 cups); 1 1/2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 3 teaspoon dried ground ginger; 1/4 teaspoon ground nutmeg; 3/4 cup dark brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 3/4 cup fat-free buttermilk; Cooking spray; 1/4 cup unsalted butter, softened; 8 ounces 1/3-less-fat cream cheese, softened; 3/4 cup powdered sugar; 1/3 cup dark brown sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 1/4 cup chopped pecans, toasted

Servings: persons

1 pound parsnips, peeled
1/2 cup canola oil, divided
1/4 cup water
9 ounces whole-wheat pastry flour (about 2 1/2 cups)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 teaspoon dried ground ginger
1/4 teaspoon ground nutmeg
3/4 cup dark brown sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup fat-free buttermilk
Cooking spray
1/4 cup unsalted butter, softened
8 ounces 1/3-less-fat cream cheese, softened
3/4 cup powdered sugar
1/3 cup dark brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup chopped pecans, toasted

1
Preheat oven to 350u00b0F.
2
To prepare cake, cut thin ends of parsnips into 3/4-inch pieces. Cut wide ends of parsnips lengthwise into quarters. Cut out and discard core from each piece; cut pieces into 3/4-inch pieces. Place parsnips on a foil-lined baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Bake at 350u00b0F for 25 minutes or until tender. (Leave oven on.) Place parsnips in a mini food processor with 1/4 cup water; process until smooth. Cool slightly.
3
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour and next 5 ingredients (through nutmeg). Place remaining 7 tablespoons oil, 3/4 cup brown sugar, 1 teaspoon vanilla, and eggs in a large bowl; beat with a mixer at medium speed until well combined (about 2 minutes). With mixer on low speed, gradually add flour mixture and buttermilk alternately to oil mixture, beginning and ending with flour mixture. Add parsnips; beat just until combined. Spread batter into a 13- x 9-inch light-colored metal baking pan coated with cooking spray. Bake at 350u00b0F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan.
4
To prepare icing, place butter and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add powdered sugar, 1/3 cup brown sugar, 1/2 teaspoon vanilla, and 1/4 teaspoon salt; beat just until combined. Spread icing over cake; sprinkle with pecans.

1542

kcal

Calories

106

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 1 pound parsnips, peeled, 1/2 cup canola oil, divided, 1/4 cup water, 9 ounces whole-wheat pastry flour (about 2 1/2 cups), and more.

Yes, Parsnip Spice Cake With Caramel 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.

Parsnip Spice Cake With Caramel Icing

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