Spiced Parsnip Cake

Why You’ll Love This Recipe

This cake is a unique twist on traditional carrot cake, using naturally sweet parsnips for moisture and flavor. The warm spices make it cozy and aromatic, while the citrus glaze and hazelnuts add freshness and crunch. It’s naturally gluten-free when made with rice and oat flour, making it a great option for a wider range of diets. Perfect for gatherings, tea time, or a seasonal treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

CAKE:

• ¾ cup (120 g) rice flour
• 1 cup (90 g) oat flour
• 2 tablespoons arrowroot powder or potato starch
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon vanilla powder
• ½ teaspoon ground ginger
• 1 pinch clove
• 1 pinch salt
• 225 g (about 3 small/medium) parsnips, grated
• Zest of 1 orange
• 4 eggs
• ¾ cup (160 ml) honey or maple syrup
• ¾ cup (160 ml) cold-pressed rapeseed oil or olive oil

TOPPING:

• 7 oz (200 g) quark, curd, cream cheese, or unsalted labneh
• 1 tablespoon maple syrup or honey
• Juice and zest of 1 orange
• 1 cup (125 g) roasted hazelnuts, roughly chopped

Directions

1. Preheat oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
2. In a bowl, whisk together rice flour, oat flour, arrowroot powder, baking powder, cinnamon, vanilla powder, ginger, clove, and salt.
3. Peel and grate the parsnips. Stir in grated parsnips and orange zest.
4. In a separate bowl, beat eggs with honey (or maple syrup) and oil until smooth.
5. Fold wet ingredients into the dry mixture until just combined.
6. Pour batter into the prepared cake pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
7. For the topping, whisk together quark (or cream cheese), maple syrup, orange juice, and zest until creamy.
8. Spread topping evenly over the cooled cake. Sprinkle with roasted hazelnuts.
9. Slice and serve.

Servings and timing

This recipe makes about 8 servings. Preparation takes around 15 minutes, baking requires 35–40 minutes, and the total time is approximately 55 minutes.

Variations

• Use carrots instead of parsnips for a more familiar carrot cake twist.
• Replace hazelnuts with walnuts, pecans, or almonds.
• Add raisins or chopped dried apricots to the batter for extra sweetness.
• Make it dairy-free by topping with coconut yogurt or cashew cream instead of quark/cream cheese.
• Spice it up with cardamom or nutmeg for a different flavor profile.

Storage/Reheating

Store cake in the refrigerator, covered, for up to 4 days. The topping may soften the cake slightly over time, so for best results, add topping just before serving. The cake base (without topping) can be frozen for up to 2 months. Thaw and then frost before serving.

FAQs

Can I make this cake ahead of time?

Yes, bake the cake a day in advance and store it unfrosted. Add topping before serving.

Do I have to peel the parsnips?

Yes, peeling removes any bitterness and ensures a smooth texture.

Can I use regular flour instead of oat and rice flour?

Yes, you can use all-purpose flour, though the cake will lose its gluten-free quality.

Can I make this cake vegan?

Yes, substitute the eggs with flax eggs and use a vegan cream cheese or coconut yogurt for the topping.

What’s the best pan size for this cake?

An 8-inch round cake pan works best, but you can also use a loaf pan (increase baking time slightly).

Can I reduce the sweetness?

Yes, reduce the honey or maple syrup slightly, but keep enough for moisture.

How do I roast hazelnuts properly?

Place them on a baking sheet and roast at 350°F for 8–10 minutes until fragrant. Rub off skins with a towel if desired.

What can I use instead of quark or labneh?

Cream cheese, mascarpone, or Greek yogurt are good alternatives.

Can I make cupcakes instead of a whole cake?

Yes, bake in muffin tins for 18–22 minutes instead of a large pan.

Does this cake taste like parsnips?

The flavor is mild parsnips add natural sweetness and moisture, but the spices and orange are more prominent.

Conclusion

Spiced Parsnip Cake is a wholesome, flavorful dessert that highlights the earthy sweetness of parsnips with warming spices and bright citrus. Topped with creamy orange glaze and crunchy hazelnuts, it’s both unique and delicious perfect for seasonal baking or as an alternative to carrot cake.

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