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
- Yield: One 4-layer 18 cm (7-inch) cake (about 12 servings) 1x
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 carrots, grated (use large holes; squeeze out excess liquid)
- 100 g parsnip, peeled and grated (use large holes; squeeze out excess liquid)
- 40 g dried cranberries
- 40 g raisins
- 50 g shredded coconut
- 30 g rolled oats
Cream cheese buttercream
- 250 g (2 sticks / 1 cup) unsalted butter, at room temperature
- 250 g (about 9 oz) full-fat cream cheese, at room temperature
- 500 g (about 4 cups) powdered sugar, sifted
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
Instructions
Carrot parsnip sponge
- Preheat the oven to 170°C (340°F). Line two 18 cm (7-inch) round cake pans with baking paper.
- In a large bowl, beat the eggs, melted butter, oil, and both sugars until pale and fluffy, about 3–5 minutes.
- Sift in the flour, cinnamon, ginger, baking powder, baking soda, and salt. Mix just until smooth.
- Fold in the grated carrots, grated parsnip, cranberries, raisins, shredded coconut, and rolled oats.
- Divide the batter equally between the two prepared pans. Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely in the pans. Once cool, level the tops if needed. Slice each cake in half horizontally to get 4 sponge discs. Set aside.
Cream cheese buttercream
- Let the butter and cream cheese sit at room temperature for at least 30 minutes before starting — cold cream cheese leaves lumps no matter how long you beat it.
- Beat the butter in a stand mixer until light and smooth. Add the cream cheese and beat until fully combined and fluffy.
- Add the sifted powdered sugar gradually, about 60 g (½ cup) at a time, mixing on low after each addition to prevent a sugar cloud. Once all the sugar is in, increase speed and beat until smooth. Add the vanilla and salt and mix to combine. The buttercream should be thick enough to hold its shape on the cake without sliding.
- Place the buttercream in a pastry bag fitted with a round nozzle.
Assemble
- Place one sponge disc on a cake board. Pipe a layer of cream cheese buttercream on top. Repeat with the remaining discs, finishing with a disc of cake on top.
- Refrigerate for 30 minutes to firm up.
- Apply a thin crumb coat of buttercream all over the cake. Refrigerate for another 30 minutes.
- Apply a final, thicker layer of buttercream and smooth until the sides are straight and the top is level. Decorate as you wish.
Notes
Grate the parsnip on the large holes of a box grater — too fine and the parsnip releases too much water and the center of the cake can stay gummy. Squeeze out any extra liquid before folding it in. The finished cake improves overnight — bake it the day before, wrap without frosting, and frost the morning you plan to serve it.
- Category: Baking, Cake
- Cuisine: American
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.
