Two hundred and fifty grams (about 2 cups) of grated parsnip go into this batter right alongside the carrots, and it changes the cake entirely. With the parsnip in there, the whole cake tastes sweeter and more earthy than a standard carrot version. I’ve been making carrot cake for years. Once I tried this, I never went back.
It bakes up dense, packed with cranberries, raisins, and desiccated coconut in every slice. The frosting is a thick cream cheese layer, vanilla-forward, spread on only after the cake has cooled completely. Cut it cold.
How to Make Parsnip Carrot Cake
Grating the Parsnip and Carrots
Use the large holes on a box grater for both. If you go too fine, the parsnip releases too much water and the center of the cake stays gummy. 
Squeeze out any excess liquid with your hands before folding the gratings into the batter. I skip this step with carrots, but parsnip holds more moisture.
Getting the Frosting Right
Let the cream cheese and butter sit at room temperature for at least 30 minutes before you start. Cold cream cheese leaves lumps no matter how long you beat it.
Add the powdered sugar gradually, about 60g (1/2 cup) at a time. The frosting should be thick enough to hold its shape on the cake without sliding.
Parsnip Carrot Cake
Description
A dense, moist carrot cake is studded with coconut, dried cranberries, raisins, coconut and even grated parsnip for the perfect flavor and amazing texture.
Ingredients
Carrot parsnip sponge:
- 4 eggs
- 150 g butter (melted)
- 90 ml vegetable oil
- 250 g white sugar
- 100 g brown sugar
- 280 g all-purpose flour
- 1 teaspoon cinnamon powder
- 1 teaspoon ground ginger
- 8 g baking powder
- 4 g baking soda
- 4 g salt
- 300 g grated carrots
- 100 g grated parsnip
- 40 g dried cranberries
- 40 g raisins
- 50 g shredded coconut
- 30 g rolled oats
Cream cheese buttercream:
- Click the link above for the recipe.
Instructions
Carrot parsnip sponge:
- Mix the eggs, butter, oil and sugars in a bowl until pale and fluffy – it takes 3-5 minutes.
- Sift in the flour, spices, baking powder, baking soda and salt and mix just until smooth.
- Fold in the rest of the ingredients.
- Scale the batter equally between two 18cm diameter cake pans lined with baking paper.
- Bake in the preheated oven at 170C for 45-50 minutes.
- Allow the cakes to cool down then even the top out. Cut each cake in half to obtain 4 discs of sponge cake. Place aside.
Cream cheese buttercream:
- Click the link above for the recipe to make the buttercream.
- Place the cream cheese buttercream in a pastry bag fitted with a round nozzle.
- Start layering the cake on a cake board: a disc of sponge, followed by a layer or cream cheese buttercream and so on.
- Once finished, place the cake in the fridge for 30 minutes then start covering it in a very thin layer of buttercream – this is called crumb coating and its purpose is to keep in place all the crumbs of the cake.
- Place in the fridge for 30 more minutes then cover with a second layer or buttercream. Keep working the buttercream until it is smooth and the angles are straight.
- Decorate as you wish!
- Category: Baking, Cake
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, and it actually improves overnight. Bake the cake, wrap it tightly without frosting, and refrigerate for up to two days. Frost it the morning you plan to serve it.
Can I leave out the coconut or dried fruit?
You can skip the coconut without changing the batter much. Leaving out both the cranberries and raisins will make the cake lighter and less dense, so expect a different texture. I’d keep at least one of the dried fruits in there.
Do I need to peel the parsnips first?
Always peel them. The skin on larger parsnips can be woody and bitter, and it doesn’t break down during baking. Peel, then grate on the large holes.
