Parsnip Cake

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Parsnips are wonderfully old-fashioned, and right now “old school” is hot! Serve this lovely cake with just a dusting of confectioners’ sugar or with Spice Frosting or other frosting for a wonderful indulgence.


  • ¾ cup unbleached all-purpose flour
  • ¾ cup whole wheat flour
  • cups organic pure cane sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 3 organic eggs
  • ¾ cup organic soybean oil
  • 1 teaspoon pure vanilla
  • 1 cup thinly sliced organic bananas (about 2 medium bananas)
  • ¾ cup shredded parsnips
  • ¾ cup sliced almonds


  1. Center the oven rack. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the flours, sugar, salt, baking soda, cinnamon, and allspice. In a separate bowl, beat the eggs for 1 minute, using a hand mixer at medium speed. Add the oil and vanilla and mix on medium speed for 1 minute. Pour this mixture all at once over the dry ingredients, using a rubber spatula to scrape the bowl. Using a wooden spoon, stir to combine. Stir in the bananas, parsnips, and almonds, mixing just to combine.
  3. Spray a 10-cup Bundt pan with nonstick cooking spray. Pour the batter into the prepared pan, using a rubber spatula to scrape the bowl. Bake on the center rack of the preheated oven for about 1 hour and 10 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and let stand for 5 minutes, then turn out and cool to room temperature before frosting.