Description
A sophisticated twist on carrot cake, this gluten-free parsnip spice cake is moist and flavorful. Perfect for a special occasion or a cozy autumn treat.
Ingredients
Units
Scale
- 3 cups (710 ml) all-purpose gluten-free flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 cups (473 ml) white sugar
- 1 cup (237 ml) brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup (237 ml) unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups (355 ml) parsnips, grated
- 1/2 cup (118 ml) raisins
- 1/2 cup (118 ml) flaked coconut
- 1/2 cup (118 ml) chopped walnuts
- 1/4 cup (59 ml) 10x sugar
Instructions
- Preheat oven to 350°F (177°C) and grease a 15-cup Bundt pan.
- Whisk dry ingredients together in a large bowl until well-blended. Beat eggs, applesauce, and vanilla in a separate large bowl until smooth and fold in the flour mixture.
- Add parsnip, raisins, coconut, and walnuts and mix well.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before cutting.
- Dust with powdered sugar before serving.
Notes
- For a richer flavor, use a combination of light and dark brown sugar.
- To prevent the cake from drying out, ensure the parsnips are finely grated and do not contain excess moisture.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 55
- Fiber: 3
- Protein: 4
- Cholesterol: 50