Parsnips – in a cake?!? Yes, parsnip cake is a thing, and yes, you are going to love it.
We were fortunate to receive a copy of the new cookbook by Dorie Greenspan called Everyday Dorie. (You may remember Dorie as the author of our favorite Double Buckwheat Double Chocolate Cookies.) And while we love all of the “everyday” options in the new cookbook, we were most taken by her extraordinary Triple-Layer Parsnip and Cranberry Cake. (We call it the Cranberry Ginger Parsnip Cake.) Grated parsnips in a cake play basically the same role that carrots would play in a carrot cake. They add color, flavor, texture, and moisture. They’re a vegetable without seeming too vegetable-y.
But aside from the parsnips, the cake also features a tasty cranberry-ginger sauce layer, and a creamy and decadent cream cheese frosting. And if that’s not enough, it’s all topped off with some gorgeous sugared cranberries.
Surely this is a special occasion cake. But if you are deep in the January winter doldrums, this cake might be just the ticket to make any night feel super-special. If you have the time to make a cake, make it this one.
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