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

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