Gabi’s Carrot Parsnip Cake with Cream Cheese Frosting
Carrot Parsnip Cake - by Gabi’s Goodies for Good!
Spice profile: cinnamon, nutmeg
This recipe was made especially for Meadow’s Mirth Farm by Gabi Selig of Gabi’s Goodies for Good! I am so very honored that Gabi took some time out of her schedule to share a bit about her work and bake this beautiful cake for us! Thank you Gabi!!
Find out more about Gabi’s mission & follow along with her journey, visit @gabisgoodiesforgood on Instagram and Facebook
I started by collecting the ingredients from Josh, then the baking began. Whisking up the spices, mixing everything together and finally adding in the vegetables. The carrots and parsnips add a particular sweetness to the cake. Vegetables being fresh are so important for the earthy taste to come through in the cake. The parsnip adds a cut to the sweetness, but just enough, not quite making it savory. Texture is so important in food, it sets the tone for the meal. The crunch in this cake makes you want to keep going back for more bites, it’s not too sweet, but also not too savory. The pairing of the cake with the cream cheese frosting is perfect, once you try this cake you’ll know exactly what I’m taking about!
Carrot and parsnip cake recipe inspired by Deanna F. Cook’s Cooking Class
4 cups of flour
4 tsp of baking powder
2 tsp of baking soda
1 1/2 tsp of salt
1 tablespoon of cinnamon
Sprinkle of nutmeg
3 1/2 cups of sugar
3 cups of veggie oil
8 eggs
3 cups of grated parsnips
3 cups of grated carrots
Prep: Preheat the oven to 350 degrees Fahrenheit. Line two 9 inch cake pans. And get out all of your ingredients.
Mix flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl, set aside. In a mixing bowl, blend the sugar, egg, and oil with an electric mister until very fluffy. Mix parsnips and carrots until combined in with the sugar egg mixture. Add dry ingredients into the mixer and blend thoroughly. Use a ladle, and evenly disperse the cake batter into the two pans. Bake for around 45 minutes, or when your toothpick comes out clean. Depending on your oven, cook times will vary!! Keep an eye on the cakes to make sure they don’t get too dark, and come our tight on time!
Cream cheese frosting!
32 ounces of cream cheese
16 tablespoons of very soft butter
14 cups of confectioners sugar
4 teaspoons of vanilla extract
Orange, yellow, green, and black food dye
Mix cream cheese and butter together with an electric mixer. Slowly add confectioners sugar to bowl and mix slowly until combined. Add vanilla extract and mix on high until fluffy.
Do not frost cake until completely cooled. Frost away! (I have videos on my Instagram on how I frosted this cake!)
