Parsnip and carrot cakes

While it might be unlikely you’ve arrived at this page if you dislike parsnips, these cakes actually happen to be perfect for anyone who isn’t a member of the parsnip fan club as you would never guess they contained any if you hadn’t been told first.

Beautifully moist and incredibly moreish, they’re a great way to use up unwanted parsnips, particularly when they become a slightly too frequent inclusion in the veg box this time of year.

Personally, I rather like parsnips. They’re delicious roasted, when they take on that sweet caramelised flavour, with a slightly crunchy, slightly chewy texture. My other half however strongly disagrees and groans if he sees them in the fridge. Despite that he gobbled up these parsnip cakes more than happily.

Without the cream cheese topping, they are very tasty and ideal for the children’s packed lunch boxes or an after school treat. But with the topping, they are elevated to a decadent and indulgent level of scrumminess you’d simply never believe a root vegetable could reach.

Parsnip and carrot cakes

Makes 12 muffin-sized cakes

180g butter
250g demerara sugar
100ml honey
3 eggs
250g self-raising flour
2 tsp baking powder
2 tsp mixed spice
250g parsnips, peeled and grated
150g carrots, peeled and grated
50g sultanas

For the topping (optional)

400g icing sugar
100g cream cheese
50g soft butter

Preheat the oven to 180°C / gas mark 4.

Put the butter, sugar and honey in a large pan and melt over a gentle heat, and allow to cool slightly. Mix in the eggs, and then the flour, baking powder and mixed spice. Then stir in the parsnip, carrot and sultanas.

Spoon the mixture into paper muffin cases in a 12-hole muffin tray and bake for 20-25 minutes until golden brown and the top is springy to the touch.

Cool the cakes for five minutes in the tin before turning out onto a wire rack to cool completely.

To make the topping, cut up the butter and then cream together with the cheese. Gradually add the icing sugar and beat in until there are no lumps. Smear generously and lovingly over your cakes.

Best eaten with a fork in polite company. But if you’re like me, you’ll find yourself devouring these late at night, straight from the tin and with such gusto you end up with topping all over your face. Bliss!

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14 thoughts on “Parsnip and carrot cakes

  1. Ha, we seem to have rather a lot of parsnips in the fridge at the moment. We love them. I’ve been wondering about baking with them but wasn’t sure as they don’t have that sweet flavour raw that carrots do. These look delicious though so I’ll be giving it a go.

  2. I’ve not baked with parsnips before so I’m keen to try, especially as we’ve plenty of enormous beasts ready for digging up in the garden. I think I might make them my December Veg of the Month!

  3. oh yes, they are my kind of cake! I was thinking of using my carrot/butternut squash cake recipe & substituting with the parsnips & adding some honey….& see you have honey in too, now I can’t wait to make them!!

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