Parsnip Cake

Rosiana Tong

Nectar - Berwyn, PA

Just like carrots, parsnips have an earthy sweetness that is equally at home in baking as it is in savory cooking. Here, pastry chef Rosiana Tong shreds parsnips and folds them into a batter that’s baked into a homey, spicy cake.


1 cup plus 2 tablespoons all-purpose flour    

1 teaspoon ground cinnamon

1/2 teaspoon baking soda 

1/4 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon nutmeg

4 eggs
1 3/4 cup granulated sugar
3/4 cup grape seed oil
1 teaspoon vanilla extract

Zest of 1 orange

Zest of 1 lemon

2 cups peeled and grated parsnips


Preheat the oven to 350°F. Butter and flour a 9-inch round cake pan. Set aside.

Sift together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.

In a stand mixer fitted with a whisk attachment, whisk the eggs until light and frothy. With the mixer still running, gradually add the sugar and then the grape seed oil. Whisk in the vanilla, orange zest, and lemon zest. Fold in the dry ingredients, mixing until a few streaks remain. Fold in the parsnips.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Remove from the oven and let cool for 10 to 15 minutes for serving.


One 9-inch cake