This Parsnip Cake recipe is carrot cake's long lost brother, featuring parsnips which are slightly spicy and astringent. Parsnips are teamed up with pineapple, golden raisins, non-diary yogurt and a touch of cardamom to make a vegan cake that's lighter and spicier than carrot cake but every bit as tasty. Like carrot cake, Parsnip Cake should be liberally frosted with Easy Cream Cheese Frosting or a variant thereof for best results.
1 cup grated parsnips (about 1 ½ parsnips)
½ cup + 2 Tablespoons sugar
½ cup pineapple, shredded
1/3 cup non-dairy yogurt
2 Tablespoons canola oil
1 ½ teaspoons cardamom
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon salt
¾ cup whole wheat flour
¼ cup all purpose flour
1 teaspoon non-aluminum baking powder
½ teaspoon baking soda
¼ cup golden raisins
¼ cup chopped walnuts
Preheat oven to 350F (177C). Grate the parsnips until you have 1 cup capacity. This can be done in seconds with a food processor with a grate attachment. Set aside.
In a medium bowl, mix together the sugar, shredded pineapple, non-dairy yogurt, canola oil, cardamom, vanilla extract, cinnamon, nutmeg, ginger and salt until well combined.
In a large mixing bowl whisk together the whole wheat flour, all purpose flour, baking powder and baking soda.
Add the wet ingredients to the bowl containing the dry ingredients and mix until well combined. With a spoon, mix in the grated parsnips followed by the golden raisins and walnuts.
Pour the mixture into an 8 inch round cake pan and bake for about 30 minutes or until an inserted toothpick comes out clean.