PUMPKIN PARSNIP CAKE
Based on a recipe from Good Housekeeping. This version documents my substitutions because I was missing 2 of the eggs called for, and changed the pan size. For the squash, I used frozen cubes of long-neck pumpkin thawed and pureed--which saved having to pre-cook it. I also topped the cake with my version of cream cheese icing, but it is wonderful with none.
Provided by Wendy0
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 and prepare a 9x13 pan.
- In one bowl, whisk together the dry ingredients (flour, baking powder, spices, baking soda, salt).
- In large bowl, beat eggs, and combine in the pumpkin, applesauce, flax meal and water, sugars, oil, vanilla.
- Add in dry ingredients, mix until just incorporated.
- Fold in grated parsnips.
- Transfer to prepared pan and bake 30 minutes or until a toothpick inserted to test comes out clean.
Nutrition Facts : Calories 201.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 23.2, Sodium 284, Carbohydrate 38.2, Fiber 2.2, Sugar 21.4, Protein 2.9
PARSNIP CAKE
My own addaption of a carrot cake. It's a quick, easy vanillary/butterscoth, melt in the mouth cake. sneaky use for winter vegies.
Provided by Lee Gladman
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Sift flours, spices& Baking soda into large bowl.
- Combine sugar, eggs, oil& vanilla essence.
- Add parsnip, coconut& fruit to egg mix.
- Fold into flours, spices& soda with wooden spoon until JUST mixed.
- Bake 180 for 1 hour in a well greased 23cm cake tin.
- Ice with cream cheese icing.
Nutrition Facts : Calories 412, Fat 24.1, SaturatedFat 2.6, Cholesterol 55.8, Sodium 185.3, Carbohydrate 46.7, Fiber 3.4, Sugar 27.1, Protein 4.7
CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE
The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
- Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
Nutrition Facts : Calories 697 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium
PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING
Provided by Jill Silverman Hough
Categories Cake Cheese Ginger Vegetable Dessert Bake Christmas Thanksgiving Cream Cheese Vanilla Parsnip Birthday Shower Cinnamon Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
- Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)
PUMPKIN & PARSNIP CASSOULET
This warming dish is perfect for a weekend get-together
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden. Add pumpkin, parsnips and garlic and cook for a further 3 mins. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
- Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.
Nutrition Facts : Calories 368 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 2.16 milligram of sodium
SPICED PARSNIP CUPCAKES
These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook and paired these cupcakes with a classic cream-cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
- Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
- In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.
Nutrition Facts : Calories 348 g, Fat 24 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g
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MAPLE PARSNIP CAKE – LEITE'S CULINARIA
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4.3/5 (3)Total Time 2 hrs 30 minsCategory DessertCalories 667 per serving
- Preheat the oven to 350°F (177°C). Lightly butter two 8- or 9-inch cake pans and line the pans with parchment paper cut to fit.
- Beat the mascarpone and 3 tablespoons maple syrup in a medium bowl until well blended. Taste and, if desired, add up to 1 tablespoon more maple syrup.
- Place 1 of the cakes on a cake stand or a serving plate. Plop a few tablespoons frosting on the cake and spread it evenly over the top. Situate the second cake, bottom side up, on the frosted cake. Spoon the rest of the frosting on the second cake and spread it evenly over the top, leaving the sides unfrosted. If desired, dust with confectioners’ sugar just before serving.
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