Spiced Parsnip Cake Recipe

Name: Spiced Parsnip Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sm. butternut squash, peeled, seeded, sliced; 2 cup all-purpose flour; 2 tsp. baking powder; 2 tsp. ground ginger; 2 tsp. ground cinnamon; 1 tsp. baking soda; 1 tsp. salt; 1/4 tsp. ground nutmeg; 4 large eggs; 1 cup granulated sugar; 2/3 cup brown sugar; 3/4 cup vegetable oil; 1 tsp. vanilla extract; 3 cup coarsely grated, peeled parsnips (about 1 lb)

Servings: persons

1 sm. butternut squash, peeled, seeded, sliced
2 cup all-purpose flour
2 tsp. baking powder
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. ground nutmeg
4 large eggs
1 cup granulated sugar
2/3 cup brown sugar
3/4 cup vegetable oil
1 tsp. vanilla extract
3 cup coarsely grated, peeled parsnips (about 1 lb)

1
In glass baking dish, combine butternut squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high 10 min. Let stand, covered, 5 min. Drain well. Transfer to food processor. Puree until smooth. Cool completely.
2
Preheat oven to 350. Grease 2 9-in cake pans. Line bottoms with parchment and grease.
3
In med. bowl, whisk flour, baking powder, ginger, cinnamon, baking soda, salt, and nutmeg. Set aside.
4
In large bowl, with mixer on medium, beat eggs, sugars, oil, vanilla, and 1 1/2 cup squash puree until well combined. Add flour mixture. Mix until just incorporated. With rubber spatula, fold in parsnips.
5
Divide among pans. BAKE 35 - 40 MIN. Cool on wire racks 10 min. Invert.
6
Decorate as desired.

1285

kcal

Calories

Fat

137

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 14 ingredients. The key ingredients include: 1 sm. butternut squash, peeled, seeded, sliced, 2 cup all-purpose flour, 2 tsp. baking powder, 2 tsp. ground ginger, and more.

Yes, Spiced Parsnip Cake 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.

Spiced Parsnip Cake

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