Best 3 Parsnip Spice Cake With Ginger Cream Cheese Frosting Recipes
Indulge in a symphony of flavors with this enticing Parsnip Spice Cake featuring a moist and aromatic parsnip-infused sponge, complemented by a rich and creamy Ginger Cream Cheese Frosting. As you embark on this culinary journey, you’ll also discover a delectable array of accompanying recipes that will tantalize your taste buds.
Immerse yourself in the delightful world of this Parsnip Spice Cake, where the natural sweetness of parsnips harmonizes perfectly with the warmth of spices like cinnamon, nutmeg, and ginger. Each bite promises a delightful dance of flavors, while the velvety smooth Ginger Cream Cheese Frosting adds an extra layer of decadence.
But the culinary adventure doesn’t stop there. Allow your senses to be captivated by the accompanying recipes, each offering a unique twist on classic treats. Treat yourself to the irresistible crunch of the Parsnip and Walnut Brittle, where caramelized parsnips and walnuts come together in a symphony of sweet and savory flavors.
For those with a penchant for tangy delights, the Parsnip and Orange Marmalade will transport you to a world of citrusy goodness. The vibrant orange zest and the earthy sweetness of parsnips create a marmalade that’s perfect for spreading on toast or enjoying as a delectable accompaniment to your favorite dishes.
And to satisfy your sweet cravings, the Parsnip Cake Balls will leave you wanting more. These bite-sized treats combine the flavors of the Parsnip Spice Cake with a creamy and indulgent cream cheese filling, dipped in a luscious chocolate ganache. They’re the perfect pop of sweetness to end a meal or as a delightful afternoon snack.
SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
PARSNIP SHEET CAKE WITH CREAM CHEESE FROSTING AND GINGER
Like carrot cake, parsnip cake is lightly spiced, exceedingly moist and slathered with cream cheese frosting. This version, adapted from Susan Spungen's cookbook, "Open Kitchen," is less sweet than most. In her original recipe, Ms. Spungen candies slices of fresh ginger root to make a spectacular presentation, but store-bought crystallized ginger tastes just as spicy-sweet and delicious.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 24
Steps:
- Prepare the cake: Heat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
- Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool, then coarsely chop.
- In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla. In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until thoroughly combined. Stir in the parsnips, raisins and walnuts.
- Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 35 to 40 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely. When cooled, invert onto a serving platter.
- Prepare the frosting: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer). Cream the cream cheese until smooth, then add the butter, confectioners' sugar, maple syrup and vanilla. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. Top with the candied ginger. The cake keeps well for several days at room temperature.
SPICY GINGER APPLESAUCE CAKE WITH CREAM CHEESE FROSTING
This simple sheet cake is packed with three kinds of spicy ginger: fresh, ground and crystallized. The cake is delicious on its own, but cream cheese frosting and a sprinkle of crystallized ginger push it closer to dessert. The cake can be made a day in advance, covered and refrigerated and brought to room temperature before serving. The crystallized ginger should be sprinkled on just before serving as it will weep in the fridge.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 24
Steps:
- Heat oven to 350 degrees. Butter and flour a 9-by-13-inch glass or light-colored metal baking pan.
- In a large bowl, whisk sugar and eggs until light, about 1 minute. Add applesauce, oil, fresh and ground ginger, orange zest, cinnamon, cardamom, allspice, vanilla extract and salt. Whisk to combine.
- Add the flour, baking soda and baking powder, and whisk until just combined. Fold in 1/2 cup chopped candied ginger.
- Pour the batter into the prepared pan, smooth the top and firmly tap the pan on a countertop to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 35 minutes. Cool the cake in the pan on a rack.
- When the cake is cool, make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the mixer speed up to medium-high and whip until smooth. Scrape down the bottom and sides of the bowl. Add the ginger, lemon zest, vanilla and salt, and mix on low.
- Spread the frosting over the cooled cake in dramatic swoops and swirls, then sprinkle the remaining 1/2 cup crystalized ginger on top. Serve at room temperature.
Tips:
- Use fresh spices: Freshly ground spices, like cinnamon, nutmeg, and ginger, will give your cake the best flavor.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Use a bundt pan: A bundt pan will give your cake a beautiful shape.
- Bake the cake in a water bath: This will help to keep the cake moist and prevent it from drying out.
- Make the ginger cream cheese frosting ahead of time: This will give the flavors time to develop.
- Store the cake in an airtight container at room temperature: The cake will keep for up to 3 days.
Conclusion:
This parsnip spice cake with ginger cream cheese frosting is a delicious and unique dessert that is perfect for fall. The cake is moist and flavorful, with a hint of spice. The frosting is creamy and tangy, with a hint of ginger. This cake is sure to be a hit at your next party or gathering!
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