(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsCakes & Dessert Bread 2 >  Carrot Parsnip Cake



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Vegan Cook's Bible
by Pat Crocker
After creating this recipe I stumbled upon a blog at where five different vegetables were tested in a carrot cake recipe. The results were interesting, with radish and parsnip in the lead, sugar snap peas a close second and broccoli and Brussels sprouts definitely not favored. Parsnips are a natural in cakes and other baked goods since they have higher levels of natural sugars.
Makes 6 squares

• 2 medium parsnips, shredded
• 2 medium carrots, shredded
• 1 cup water
• 1 cup organic cane sugar
• 1/3 cup raisins
• 1 tsp ground cinnamon
• 1 tsp finely grated fresh gingerroot
• 1/2 tsp sea salt
• 1/4 tsp ground cloves
• 1/2 cup shortening
• 1/4 cup pure maple syrup
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 cups applesauce, optional

Preheat oven to 325°F
8-inch baking pan, lightly oiled and lined with parchment paper

In a saucepan, combine parsnips, carrots, water, sugar, raisins, cinnamon, ginger, salt and cloves. Bring to a boil over medium-high heat. Reduce heat and cook, stirring occasionally, for 5 minutes or until vegetables are soft. Remove from heat and add shortening, stirring until melted. Let cool and add maple syrup.

2. Meanwhile, in a bowl, combine flour, baking powder and baking soda.

3. Scrape parsnip-carrot mixture into flour mixture. Stir just enough to moisten dry ingredients; do not overmix. Pour into prepared baking pan. Bake for 40 minutes or until edges of cake start to pull away from sides of pan and a toothpick inserted in the center comes out clean. Let cool in pan. Cut into 2-inch squares and serve with applesauce, if desired.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Cakes & Dessert Bread 2   |   Carambola Upside Down Cake   |   Carrot Cake   |   Carrot Cake, Applesauce Carrot Cake   |   Carrot Cake With Curaçao   |   Carrot Cake, Low Fat   |   Carrot and Pineapple Cake   |   Carrot Cake, Old Fashioned   |   Carrot Loaf, Banana Chocolate Chip   |   Carrot Mash Cake, Cream Cheese Icing  |   Carrot Parsnip Cake   |   Carrot Walnut Coffee Cake   |   CHERRY CAKES >>>>>   |   Chiffon Cake Recipe   |   CHOCOLATE CAKES >>>>>   |   Christmas Wreath Cake   |   Coconut Cake   |   Coconut Lime Macadamia Cake   |  Coconut Strawberry Cake   |   Cranberry Apple Upside Down Cake   |   Cranberry Coffee Cake   |   Cranberry Streusel Cake   |   Devil's Food Cake (1904)   |   Devils Food Cake, Belgium Ale   |   Dutch Sour Cream Coffeecake   |   Donuts, Mini Baked   |   Emu Cake   |   Figs, Lowfat Chocolate Fig Cake   |   Figs, Fresh Fig Cake   |   Frosted Cake   |   Frozen English Toffee Cake   |   Fruit Cake, California Fig Fruitcake   |   Fruit Cake, White Fruit Cake   |   Gingerbread (1903)   |   Gingerbread Cake   |   Gingerbread, Old Time   |   Gingerbread, Triple Chocolate   |   Ginger Pear Cake   |   Grapefruit Meringue Cake   |   Harvey Wallbanger Cake   |   Hickory Nut Cake (1904)  
  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages