Spiced Parsnip Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line an 8x8-inch square pan with parchment, leaving an overhang for easy removal. If using a springform, grease the sides and line the bottom with parchment.

Dry ingredients

In a large bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp fine sea salt, 2 tsp ground cinnamon, 0.5 tsp ground ginger, 0.25 tsp ground nutmeg, and 0.25 tsp ground allspice until evenly combined.

Wet ingredients

In a separate large mixing bowl, whisk 0.75 cup granulated sugar and 0.75 cup light brown sugar with 0.75 cup vegetable oil until smooth. Add 3 large eggs one at a time, whisking after each until incorporated. Stir in 1.5 tsp vanilla extract and 0.5 cup plain yogurt or sour cream until the mixture is homogenous.

Combine wet and dry

Fold the dry ingredients into the wet mixture in two additions using a rubber spatula or wooden spoon; mix just until almost combined and no large streaks of flour remain. Do not overmix to keep the cake tender.

Add parsnips and mix-ins

Gently fold in 2 cups packed finely grated parsnips, 0.75 cup finely chopped walnuts or pecans (if using), and 0.5 cup raisins or currants (if using) until evenly distributed. The batter will be somewhat thick and moist from the parsnips.

Transfer to pan and bake

Scrape the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated 350°F (175°C) oven for 35–45 minutes for a 9-inch round (or 30–40 minutes for an 8x8 pan), or until a toothpick inserted into the center comes out with a few moist crumbs but not raw batter. If using the crumb topping, proceed to the crumb topping steps before baking to sprinkle on top.

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a knife around the edges and remove the cake from the pan (or lift via parchment). Transfer to the rack to cool completely before frosting, about 1–1.5 hours.

Make the crumb topping while the oven preheats: In a small bowl, combine 0.5 cup all-purpose flour, 0.25 cup light brown sugar, 0.5 tsp ground cinnamon, and a pinch (about 0.125 tsp) salt. Cut in 3 tablespoons cold cubed unsalted butter with a pastry cutter or two forks until mixture resembles coarse crumbs (pea-sized pieces). Sprinkle evenly over the top of the cake batter before baking. Bake as directed in the Cake Batter section.

Soften and beat

Ensure 8 oz softened cream cheese and 4 tablespoons softened unsalted butter are at room temperature. In a medium bowl using a hand mixer or stand mixer fitted with the paddle, beat the cream cheese and butter together on medium speed until smooth and lump-free, about 1–2 minutes.

Add sugar and flavor

Gradually add 1.5 cups confectioners' sugar, about 0.5 cup at a time, beating on low speed to avoid a sugar cloud. Once incorporated, beat on medium-high until smooth and fluffy, 1–2 minutes. Stir in 1 tsp vanilla extract and 1 tsp fresh lemon juice (optional) and taste; adjust sweetness or lemon brightness to your preference.

Frost the cake

When the cake is completely cool, place it on a serving plate. Use an offset spatula to spread the frosting evenly over the top (and sides, if desired). Sprinkle 2 tablespoons finely chopped toasted walnuts or pecans over the top for garnish, if using. Chill for 15–30 minutes to set the frosting slightly before slicing.