Pecan and Parsnip cake

Pecan and Parsnip cake

You know when you were younger, and someone offered you carrot cake, and you just stared at them. Why in hell would I want a vegetable in a cake, what is wrong with you? As I get older I feel like my aversion to vegetables has subsided somewhat. Obviously I’m not going eat mushrooms (devil food) but I will happily eat a cake with carrot, parsnip, courgette, or beetroot in it. Call me a hypocrite but I like them (5 year old me hates 21 year old me)!

So here it is, the cake that you can make after the roast is in the oven and you realise that you still have some parsnips left over! This cake also has honey in it to reduce the sugar and is made with wholemeal flour. So if anything, its got fibre, vegetables and natural sweetness AND protein from the pecans. Win. Also did I mention its an all in one cake? Just chuck it all in together!

What you’re going to need:

  • 225g of parsnips grated (for me this was about 2 larger ones)
  • 200g of Wholemeal flour
  • 100g of soft light brown sugar
  • 2 eggs
  • 1 egg white
  • 75 of soft butter
  • 5 tbsp of milk
  • 50ml of sunflower oil
  • 50g of pecans
  • 2 tbsp of honey
  • 2 tsp of baking powder
  • 1 tbsp of ground ginger
  • a pinch of cinnamon
  • a pinch of nutmeg

for the topping:

Healthy –

  • One pack of low fat cream cheese
  • 4 tbsp of icing sugar
  • Water if necessary
  • a few chopped pecans
  • one small piece of chopped stem ginger


  • 50g of soft butter
  • 150g of icing sugar
  • 3-4 tbsp of milk till desired consistency is achieved
  • a few chopped pecans
  • one small piece of chopped stem ginger

What to do:

  1. put all of those ingredients in a bowl, mix well and spoon into a prepared 20cm baking tin.
  2. Put in the oven at 160c of 35 mins till a skewer comes out clean
  3. place of a cooling sheet till cold to touch
  4. Mix the ingredients for the icing together and spread this evenly over the cake
  5. Sprinkle with your toppings



Aren’t all in ones just beautiful! 


Into the oven it goes! 


I PROMISE you this doesn’t taste like parsnip, I made my family blind taste it and guess the secret ingredient, and no one got it! The parsnip adds a depth to the other flavours and a moist texture to this cake without overpowering the other spices and flavours.

This cake is inspired from the Lorraine Pascal book – A lighter way to bake. A book that I would essentially call my bible and which you should absolutely check out!

I think this autumnal cake is going to soon be a favourite in my kitchen!

Happy Eating everybody

Alice xo

2 thoughts on “Pecan and Parsnip cake”

  • I’ve never heard of this recipe before! I mean, we all know our usual carrot cake – but parsnips are so delicious, I don’t know why I never thought of parsnip cake. Another recipe on your blog I’ll be sure to try some time! I have a question, though. For the topping, is there a healthy and an unhealthy version? Or are those all the ingredients – includes both healthy and unhealthy – for the topping?

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