Spiced Parsnip Cake with Pomegranate Frosting

One of the coolest ways to utilize the humble root vegetable, the carrot, is to shred it up and mix it with some flour, sugar, leveaners, and spices to bake a cake. Carrot cake is a beloved dessert that combines the sweetness with the warmth of spices, creating a rich and flavorful treat. The shredded carrots add moisture to the finished cake and a distinct earthy sweetness. What a beautiful way to get your intake of vegetables!

But in this case, we'll be swapping the carrots for their relative, the parsnip. Parsnips are also root vegetables but with a distinctive sweet, earthy flavor that deepens when cooked. They have a pale, cream-colored skin and a firm, starchy flesh that becomes tender and slightly nutty when roasted, boiled, or mashed. 

Historically prized for their ability to grow in colder climates, parsnips were a staple food in Europe before the introduction of the potato. Today, they are enjoyed in a variety of dishes, from soups and stews to side dishes and even fries. Rich in fiber, vitamins C and K, and folate, parsnips offer both nutritional benefits and versatility in the kitchen, making them a popular choice for those seeking a hearty, healthy alternative to other root vegetables. Plus, they have a higher sugar content than carrots! 

Traditionally made with ingredients like flour, sugar, eggs, and oil, carrot or parsnip cake is often enhanced with cinnamon, nutmeg, and cloves, which give it a fragrant and comforting profile. Some versions of carrot cake also include chopped walnuts or pecans, which provide a satisfying crunch and complement the cake's natural sweetness.

One of the standout features of carrot cake is its versatility. While it is commonly served as a layered cake, it can also be baked as a single round or square cake, or even as cupcakes. The addition of cream cheese frosting is a classic finishing touch that balances the cake's spiced flavor with a rich and tangy sweetness. Some variations of the frosting incorporate ingredients like vanilla extract or lemon zest to add depth, while others may be topped with coconut or extra nuts for an added layer of texture. In this case, we went for pomegranate molasses.

Pomegranate molasses is a thick, tangy-sweet syrup made by reducing pomegranate juice, often with a touch of sugar and lemon juice. With its deep ruby color and intense, complex flavor, it is a staple in Middle Eastern, Mediterranean, and North African cuisines. This versatile ingredient is used to add depth to savory dishes like stews, roasted vegetables, and marinades, as well as a bright, tart contrast in salads and dressings.

It also enhances desserts such as our cream cheese frosting, offering a unique upgrade of sweetness and acidity. Packed with antioxidants and rich in flavor, pomegranate molasses is both a culinary delight and a nutritious addition to any pantry. Drizzle a little extra on the finished cake, if you dare!

Beyond its taste, parsnip cake has an enduring appeal due to its association with healthfulness. The inclusion of carrots, which are packed with vitamins and antioxidants, has led many to consider it a somewhat guilt-free indulgence. Of course, the other ingredients, such as sugar, oil, and frosting, might suggest otherwise, but this cake remains a popular choice for celebrations, from birthdays to holidays, due to its deliciously comforting nature. 

Its combination of flavors, textures, and aesthetic appeal have made carrot cake a timeless favorite in many homes and bakeries. Try it out!

Spiced Parsnip Cake with Pomegranate Frosting

Fun fact: parsnips have more natural sugars in them than the common carrot. Why aren’t they the star when it comes to baking into cakes? Change things up with this warmly spiced cake topped with a tangy and aromatic pomegranate cream cheese frosting. 

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 35 minutes

Cook Time: 25 minutes 

Servings: 10

Ingredients:

Parsnip cake

• 1 ½ cups all-purpose flour

• 1 cup sugar

• 2 teaspoons baking powder

• 1 ½ teaspoons ground cinnamon

• ¾ teaspoon ground nutmeg

• ¾ teaspoon ground cloves

• 1 teaspoon salt

• 3 large eggs

• ½ cup canola oil

• ½ cup whole milk

• 1 teaspoon vanilla extract

• 8 ½ ounces (~2 packed cups) peeled, shredded parsnips

• 1 tablespoon fresh ginger, grated

Frosting

• 4 ounces cream cheese at room temperature

• 2 tablespoons unsalted butter at room temperature

• 1 tablespoon pomegranate molasses

• 1 teaspoon vanilla extract

• ⅛ teaspoon salt

• 2 cups (240 grams) powdered sugar

• 1 tablespoon whole milk (if needed)

• ⅓ cup pomegranate seeds, for garnish

Directions:

1. GREASE PAN. Preheat the oven to 350F. Grease a 9-by-13-by-2-inch pan.

2. DRY INGREDIENTS. In a large bowl, combine the flour, sugar, baking powder, ground cinnamon, nutmeg, cloves, and salt. Whisk to combine.

3. BATTER. In a medium bowl, combine the eggs, oil, milk, vanilla extract, grated parsnips, and grated ginger. Whisk to combine. Pour the wet ingredients over the dry ingredients and stir until the batter comes together (don’t overmix!). 

4. BAKE. Pour batter into prepared pan and bake for about 25 minutes, until a tester comes out clean from the center of the cake. Cool completely on a rack.

5. FROSTING. In a large bowl, combine the room-temperature cream cheese, butter, pomegranate molasses, vanilla, and salt and beat with an electric mixer or a spoon until very smooth.

6. POWDERED SUGAR. Add the powdered sugar a half cup at a time, beating after each addition, until all the sugar is incorporated and the frosting is smooth. If the frosting seems too thick, add a small splash of milk and beat until smooth.

7. FROST. Once the cake is cool to the touch, evenly layer the prepared cream cheese frosting on top in a swirl pattern. Top with pomegranate seeds. Slice into 8 or 12 pieces and enjoy!

Chef’s Notes:

• Grate the parsnips on the large holes of a box grater or in a food processor with the shredding disc.

• Keep the cake at room temperature unless saving more than 2 days. The fridge will dry the cake out. 

• The unfrosted cake freezes well for up to three months. Wrap tightly in cling film, then foil, and place in a zip-top freezer bag with the air squeezed out.

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