The Other Carrot Cake!
Yield: Makes one (8-inch) cake
Carrots and parsnips are close relatives. In fact, in Scotland, parsnips are known as “white carrots.” Their sweet flavor is a perfect substitution in traditional carrot cake and a fun way to try a new vegetable in a familiar setting.
- 1 cup all-purpose flour Add to list
- 1 teaspoon baking soda Add to list
- 1/2 teaspoon pumpkin pie spice Add to list
- 1/4 teaspoon salt Add to list
- 2 eggs Add to list
- 1/2 cup white sugar Add to list
- 1/2 cup brown sugar Add to list
- 1/3 cup maple-flavored yogurt Add to list
- 1/4 cup canola or safflower oil Add to list
- 1 cup shredded parsnips (2 or 3 medium) Add to list
- 1 apple – peeled, cored and grated Add to list
- 1/4 cup chopped toasted walnuts (optional) Add to list
- 2 ounces cream cheese, at room temperature Add to list
- 2 ounces unsalted butter, at room temperature Add to list
- 3 tablespoons powdered sugar, or to taste Add to list
- 1 tablespoon maple syrup Add to list
Preheat oven to 350° F. Grease an 8-inch round cake pan. Place a piece of parchment paper on the bottom, grease the parchment, and dust with flour. Tap out excess flour.
In a bowl, mix together flour, baking soda, pumpkin pie spice and salt; set aside.
In a separate bowl, whisk together eggs, sugars, yogurt and oil until smooth. Gently mix egg mixture into flour mixture; fold in parsnips, apples and walnuts.
Pour batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan 10 minutes then transfer to a wire rack to cool completely.
While the cake is cooling, prepare the frosting by beating together the cream cheese and butter until smooth. Add powdered sugar and maple syrup, beating until combined. Cover and chill at least 20 minutes. Spread the frosting over the top of the cooled cake.
Baking with your children is a great way to practice measuring, counting and mixing. Don’t worry if things get a little messy: cleaning up should be part of the fun, too!
EACH SERVING: 220cal, 10g fat (3.5g sat),50mg chol, 190mg sodium, 31g carb, 2g fiber, 3g protein
Recipe by, PCC Chef
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