Three-Layer Parsnip Cake with Cream Cheese Frosting

Name: Three-Layer Parsnip Cake with Cream Cheese Frosting
Yield: Serves 12
Ingredients: ½ tsp. Freshly ground nutmeg; 1 cup/225 g unsalted butter, at room temperature; 2 cups/200 g confectioners’ sugar, sifted; 2 cups/400 g granulated sugar; 1 cup/240 ml. canola or other neutral oil; ½ cup/85 g golden raisins; 1 cup/115 g chopped walnuts; 1 cup/85 g sweetened flaked dried coconut; 4 large eggs; Two 8-oz/225-g packages cream cheese, at room temperature; ½ cup/40 g sweetened flaked coconut for garnish (optional); 3 cups/680 g grated parsnips, about 8 trimmed and peeled parsnips (see Cook’s Note); 2 tsp. baking powder; 2 tsp. baking soda; 2 tsp. ground cinnamon; 2 cups/255 g all-purpose flour, plus more for dusting the pans; 1 tbsp. fresh lemon juice; 1 tsp. kosher or fine sea salt; Unsalted butter for the cake pans, at room temperature

Preparation info

Serves
12

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Think carrot cake, but with parsnips—a natural switcheroo! You get the same delightfully moist texture and sweet flavor from ivory white parsnips that you get from carrots. I am a confirmed chocoholic when it comes to cakes, but I am completely won over by this one. It’s big and tall, with a generous amount of cream cheese frosting to satisfy everyone (like my husband) who loves a creamy dab with each bite of cake. I like the rustic look, with just the layers and top frosted, leaving the si

Ingredients

Cake
Dessert
Vegetarian

Ingredients

Method