Spice Cake with Caramel Icing
One way to make certain you get your veggies is to put them in a cake. Just like carrots do for carrot cake, parsnips make this aromatic spice cake moist.
One way to make certain you get your veggies is to put them in a cake. Just like carrots do for carrot cake, parsnips make this aromatic spice cake moist.
Our family has made this exact recipe for years and we love it! My son insists on it for his birthday. It is a dense cake, but moist and tasty! And the icing is delicious.
This is a pretty good cake. It's wicked dense and I wonder if that might be helped by using cake flour or sifting the regular flour. The cake is mildly spicy and I didn't think I tasted the parsnips at all. I struggle with icing, so I used a commercial buttercream frosting. I think the icing recipe that goes with the cake would be better. Overall, it was a good way to use up the boat load of parsnips furnished by my CSA farm share.
This cake tastes good but the texture is literally too spongey. The batter was too thick and gooey so I added more milk to it. Next time, I will add an egg. The cake needs to be 'fluffier', lighter. I served it with pomegranate seeds. It's a nice autumn coffee cake.
This cake was terrible. I could taste the parsnips, which have a very nasty flavor. I made it in a bundt pan, baked it until a toothpick came out clean, however it managed to be both tough and dense. Took it to a potluck and wanted to put it in the garbage after I tasted it.