Recipes
Parsnip Carrot Walnut Cake
- Yield: 12 Servings
- Prep Time: 25 Mins.
- Cook Time: 30 Mins.
- Reinforce the delicate parsnip flavor with the richness of walnuts, the sweetness of carrots and the tanginess of fresh ginger and orange juice. If you're not a fan of parsnips or you are a carrot cake purist, simply omit the parsnips and use 2 1/2 cups carrots. The classic gooey and creamy frosting just drinks in those crunchy, meaty walnuts.
Ingredients
-
Cake:
- 3 large eggs
- 1/2 cup orange juice
- 1- 1/2 cup all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1-1/2 cup peeled and finely shredded parsnips
- 1 cup peeled and finely shredded carrots
- 3/4 cup Fisher® Walnuts
- 1 (8 ounce) can crushed pineapple, well-drained
- 6 tablespoons unsalted butter, melted
-
Frosting:
- 8 tablespoons unsalted butter, softened
- 1 (8 ounce) package cream cheese, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 3/4 cup Fisher® Walnuts, finely chopped
- 1/2 cup finely shredded peeled carrot
Directions
- Preheat the oven to 350°F. Spray the bottom and sides of a 13 x 9-inch pan with nonstick baking spray. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
- Make the batter: In a large bowl, whisk together the eggs and orange juice. Add the parsnips, carrots, walnuts and pineapple and stir to combine. Gently stir in the butter and the flour mixture.
- Bake the cake:Transfer the batter to the pan and spread into an even layer. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake should start to come away from the sides of the pan. Let rest in the pan for 5 minutes and then turn onto a wire rack to cool completely.
- Make the frosting: In a bowl of an electric mixer using the paddle attachment, beat together the butter and cream cheese until smooth, 1 to 2 minutes. Beat in the powdered sugar and vanilla only until smooth.
- Finish the cake: Use a spatula to frost the top and sides of the cake with the frosting. Coat the sides thoroughly with the walnuts and sprinkle the top with the grated carrot.
- Tip: Don't over mix the cake batter once you combine wet ingredients with the flour. It makes for a tougher cake.
- Tip: Don't use fresh squeezed orange juice for this recipe. It comes out better with store bought!
- Tip: You can make these into cupcakes by filling cupcake molds with the batter. Bake, cool, frost and top with walnuts and fresh carrot!
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