Recipe: Parsnip Spice Cake with Cream Cheese Frosting, Nut-Free, Gluten-free
Inspired by Susan Spungen on Instagram, I decided to play around with my beloved Namaste Foods Spice Cake Mix yet again, this time adding shredded fresh parsnip to it and topping it with cream cheese frosting.
It was a HUGE HIT!
You can’t taste the parsnip just a moist spice cake and the cream cheese frosting is not wildly sweet (and my mom’s favorite) so everyone at the table was happy with dessert at this year's Passover table!
*NB: This post is not sponsored. I bought all of these ingredients. I just really like Namaste Foods and trust their brand.*
This recipe is free from all allergens EXCEPT for eggs and cow dairy.
The name brand ingredients I used were as follows:
Namaste Foods Spice Cake Mix
|Namaste Spice Cake Mix ingredients as of March 2018
Lucini Olive Oil
Fairway or Pete & Gerry’s Organic eggs, size large
Organic Valley cream cheese
|Cream cheese ingredients as of March 2018
Horizon organic sweet butter
Dominos confectioners sugar
Recipe: Parsnip Spice Cake with Cream Cheese Frosting, Nut-Free, Gluten-Free
Approximately 2.5 cups of dry Namaste Foods Spice Cake Mix (or 13-ounces)
2 large organic eggs
1/3 c water
1/3 cup olive oil
1.5 cup grated parsnip (washed, peeled and cored)
Preheat oven to 350 degrees. Grease your 9” round cake pan with oil OR line with parchment paper. Whisk together water, oil and eggs until incorporated. Add the grated parsnip. Add the dry mix and mix until combined. Pour into prepared pan and spread out until even. Bake in oven for 22-25 minutes or until tester comes out clean and cool completely.
Cream Cheese Frosting
Lightly adapted from Epicurious
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
3 cups powdered sugar 1/2 t vanilla
1/8 t salt
Beat cream cheese and butter in large bowl until smooth. Beat 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar. Can be made 1 day ahead.
Once cake is cooled, spread cream cheese frosting to desired thickness. As you see above, I left some of my cake unfrosted, or side frosted, because some of my guests are not frosting people. Shocking, I know but they loved that they could get a half frosted piece that gave them a little frosting but not too much!