Well it really is a parsnip cake and I found two recipes. No one I know will eat it if I call it parsnip cake. One the parsnips are roasted and the other they are raw.http://www.epicurious.com/recipes/food/views/Parsnip-Spice-Cake-with-Ginger-Cream-Cheese-Frosting-234161
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Has anyone made a a white "carrot" cake?
- Thread starter wekick
- Start date
#2 scroll to cake
I'm thinking one of these might be good for Easter.
http://rosehip.wordpress.com/2008/02/15/parsnips/
I'm thinking one of these might be good for Easter.
http://rosehip.wordpress.com/2008/02/15/parsnips/
wekick, try this trick and NO ONE will know if you use carrots or parsnips
Peel and cut the carrot into 1" chunks, then steam for 15 minutes (I use one of those expandable metal steamers). Place cooked chunks in food processor and puree until smooth. Usually the recipe substitute is "3 cups of grated carrots" for "1 Cup of packed pureed carrots".
Now make your cake/bread/whatever with lots of cinnamon and maybe some ginger and then call it a "spice" cake. I always top with cream cheese icing.
Peel and cut the carrot into 1" chunks, then steam for 15 minutes (I use one of those expandable metal steamers). Place cooked chunks in food processor and puree until smooth. Usually the recipe substitute is "3 cups of grated carrots" for "1 Cup of packed pureed carrots".
Now make your cake/bread/whatever with lots of cinnamon and maybe some ginger and then call it a "spice" cake. I always top with cream cheese icing.