Parsnip Cake With Caramel Cream Cheese Frosting

4 days ago 5

Democracy Dies successful Darkness

This lightly spiced barroom illustrates what Mitchell Davis calls "my fascination with cakes that person antithetic ingredients." You tin experimentation by substituting celery basal oregon carrots for the parsnips.

Making caramel tin beryllium tricky, but it's a invaluable accomplishment to person successful your repertoire. In this versatile frosting, the caramel adds a magnitude to the sweetness.

Recipe adapted from Mitchell Davis's "Kitchen Sense" (Clarkson Potter, $35).

Ingredients

measuring cup

Servings: 24

For the cake

2 sticks (8 ounces) room-temperature unsalted butter, positive much for greasing the pan
1 cupful sugar
1 cupful lightly packed airy brownish sugar
4 ample eggs
1 spoon vanilla extract
2 cups flour
1 spoon baking powder
1 spoon baking soda
1 spoon crushed cinnamon
Pinch salt
3 cups (16 ounces) finely grated parsnips
1 cupful toasted walnuts (or pecans), coarsely chopped; spot NOTE

For the Caramel Cream Cheese Frosting

3/4 cupful sugar
1/4 cupful acold water
1/2 cupful dense cream
1/2 spoon kosher salt
1 1/2 cups (12 ounces) pick cheese, astatine country temperature
3/4 instrumentality (6 tablespoons) room-temperature unsalted butter

Nutritional Facts

Per serving

Calories
338
Fat
22 g
Saturated Fat
12 g
Carbohydrates
32 g
Sodium
182 mg
Cholesterol
87 mg
Protein
4 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Recipe adapted from Mitchell Davis's "Kitchen Sense" (Clarkson Potter, $35).

Tested by Leigh Lambert.

Published March 12, 2026