Parsnip Cake - June 4, 2010

Parsnip Cake with Orange Mascarpone Frosting

Isn't this a fun idea? I found the recipe in the parsnip section of Asparagus to Zucchini, but I'm sure you could use any carrot cake recipe and simply replace the carrots with parsnips. This recipe also contains a shredded apple. Since parsnips aren't quite as juicy as carrots, I think the apple adds back a little moisture. I thought this would be especially tasty with the over-wintered parsnips we've been getting in our CSA deliveries as their sugar content is higher than parsnips grown over the summer.


Crumb Close-up

As you can see, this gives a rustic crumb that tastes very similar to carrot cake, but if you know they're in there, you can taste the parsnips. I changed up the frosting a bit as I thought cream cheese frosting seemed a bit heavy for spring. I simply substituted mascarpone, which to me has a lighter, cleaner flavor. I added orange extract and just a drop of orange flower essence instead of the lemon extract called for. If you are a fan of carrot cake, I recommend giving this twist a try for a fun treat. Have a great weekend.

Cheers!