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Spiced Parsnip Cake

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Spiced Parsnip Cake is a moist, warmly spiced dessert made with grated parsnips, citrus zest, and a creamy orange topping with crunchy hazelnuts for balance and texture.

Ingredients

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

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

Instructions

  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 prepared cake pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
  7. For the topping, whisk together quark (or cream cheese), maple syrup, orange juice, and zest until creamy.
  8. Spread topping over the cooled cake and sprinkle with roasted hazelnuts.
  9. Slice and serve.

Notes

Use carrots instead of parsnips for a carrot cake variation.

Swap hazelnuts with walnuts, pecans, or almonds.

Add raisins or chopped dried apricots for sweetness.

Top with coconut yogurt or cashew cream for dairy-free option.

Spice it up with cardamom or nutmeg.

Nutrition

Find it online: https://justsosavory.com/spiced-parsnip-cake/