Spring-Dug Parsnip Cake with Lemon Cream Cheese Frosting

by Laura Poe Mathes

Prep Time: 60 Minutes

Cook Time: 30 Minutes

Serves: 8

This dessert is carrot cake’s cool, indie cousin. Featuring spring-dug, super sweet parsnips alongside flavors like cardamom, lemon and tangy cream cheese, this cake is sure to please at your next gathering. This makes a double-layer cake, but it can be made into two dozen cupcakes as well; simply line cupcake pans with liners before pouring in the batter and reduce the bake time to 20–22 minutes. Can’t find parsnips? This cake can be made with carrots and will still be totally delicious.

Ingredients

For Cake:
¾ cup light brown sugar, packed
⅓ cup granulated sugar
1 cup (2 sticks) melted butter, cooled to room temperature
4 large eggs
¾ cup applesauce
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 teaspoons lemon juice
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
2 cups peeled, grated parsnips
1 cup chopped nuts (I recommend local hazelnuts, but pecans work great, too.)
½ cup raisins or other dried fruit (currants, cherries, cranberries, chopped dates)
½ cup shredded coconut, optional
For Frosting:
8 ounces cream cheese, softened
1 stick butter, softened
½ teaspoon lemon zest
½ teaspoon lemon juice
½ teaspoon vanilla extract
2–3 cups powdered sugar, sifted
Pinch of salt (if using unsalted butter)

Directions

Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans.
To help prevent sticking and ensure easier removal of your cakes: Cut circles of parchment paper to fit the bottoms of the cake pans, then put into place. Lightly butter the top of the parchment circles, then dust with flour, tapping out any excess flour.
To prepare the cake, whisk the brown sugar, granulated sugar, butter, eggs, applesauce, vanilla, lemon zest and lemon juice together in a large bowl until well combined.
In another large bowl, sift the flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger together.
Pour the wet ingredients into the dry ingredients, gently stirring them together until just combined. Fold in the parsnips and the nuts, raisins and coconut (if using), being sure not to overmix.
Pour the batter evenly between the two pans. Bake for 25–30 minutes, until a toothpick inserted into the cake comes out clean. Be sure not to overbake, as the cake will become dry.
Remove the cakes from the oven and allow them to cool completely in the pans on a wire rack. The cakes must be completely cool before frosting and assembling.
While the cakes cool, prepare the frosting. In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the lemon zest and juice, vanilla extract and a pinch of salt, beating to combine. Add the powdered sugar, ½ cup at a time, beating on high speed until creamy. (You will need about 2 cups of frosting, but can add more powdered sugar if the frosting is too thin, and a little milk if the frosting is too thick.) The frosting should be soft and spreadable, and can be chilled to firm it up if it’s too runny. Assemble and frost the cakes once they have cooled.

Notes

Suggestions Leave 1 hour to allow cakes to cool before frosting.