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Parsnip Cake

Parsnip Cake


  • 1 cup pecans or walnuts
  • 1 lb parsnips (about 3 large or 4-5 small)
  • 1 cup raisins or dried cranberries, or fresh cranberries whirred in the food processor to coarsely chop
  • zest of one orange
  • 3 large eggs, at room temperature
  • 1 cup sugar
  • 1 cup neutral oil like canola or safflower
  • 1 1/2 cups all purpose flour
  • 1 tsp ground cinnamon 
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp aniseed powder or ground fennel
  • ¾ tsp salt


Toast nuts at 350 for 10 mins. Allow to cool and finely chop.

While nuts are toasting and cooling, line 9" cake pan with parchment and grease sides and bottom.

Peel and grate parsnips, removing woody core if tough. Mix parsnips with raisins, nuts and orange zest and set aside.

Mix eggs and sugar at high speed for two minutes. At lower speed slowly add oil.

Sift dry ingredients together and add to egg mixture at low speed. Remove mixer and fold in parsnip mixture.

Spread into prepared pan and bake at 400 for 45 minutes or until skewer inserted in center comes out clean.

Serve dusted with icing sugar or with ice cream or really gild the lily with orange scented cream cheese frosting.

Adapted from Helen Goh

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