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Parsnip Cake with Orange Whipped Cream

A delicious treat made with parsnips. If you're not so sure, think carrot cake; they are quite similar. 
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: parsnip cake


Liquid Ingredients

Dry Ingredients

Remaining Ingredients

  • 3/4 cups raisins
  • 3/4 cups chopped walnuts*
  • 2 1/2 cups freshly grated parsnips these oxidize quickly so do not grate them until ready to use


For the Cake

  • Preheat oven to 325°F.
  • Cream the liquid ingredients.
  • Mix together the liquid and dry ingredients.
  • Stir in the remaining ingredients.
  • Bake in a greased 9” x 13” pan for 30 – 35 minutes.
  • Allow to cool completely before frosting.

For the Frosting

  • Add 2 – 3 drops of orange essential oil to the heavy cream.
  • Refrigerate for at least ½ hour.
  • While the cream and orange oil is infusing, place your mixing beaters and the bowl you will use to whip the cream in the freezer. The key to perfect whipped cream is to have all ingredients very cold.
  • 10. Add 1 tablespoon cold, pure maple syrup to the cream and whip until the cream forms peaks.
  • 11. If you are serving the cake immediately, frost the entire cake. Otherwise, frost each piece as it is served, keeping both the cake and the whipped cream refrigerated.


*For easier digestion and fantastic flavor, soak and dry the nuts ahead of time. Place 3/4 cups of nuts in a bowl. Add 1/2 t of sea salt and cover the nuts with water. Stir to dissolve the salt. Allow to sit for 6 – 8 hours. Drain and dry in a dehydrator or in your oven at just under 150 degrees for 8 – 12 hours, or until completely dry and crisp. Tip: This is just enough nuts for the cake, but go ahead and double or triple the batch, so that you have nuts for other recipes.