Parsnip Cake with Chai Spices and Stem Ginger


  Sweet parsnip pairs beautifully with warm chai inspired spices and stem ginger in this moist, delicious cake.

Like the much loved carrot cake, that everyone is familiar with, this parsnip cake doesn’t taste like the vegetable that’s in it. What you do get is a very easy to make, scrumptious cake, perfect for any occasion.

I glazed my cake with an orange and cinnamon glace icing. This combo matches the cake flavours perfectly. I think that a cream cheese icing/frosting would also work really well.


To make my spiced parsnip cake, you will need to start by making the chai, honey and orange infusion.

1/2 cup of orange juice
150g butter
3/4 cup caster sugar
1/4 cup honey
2 whole cloves
2″ piece of cinnamon
4 crushed cardamom pods
1/2 of a vanilla bean
1/2 tsp, freshly grated nutmeg


Put all of the above ingredients into a small pan, and on a low heat, stir until the butter melts.
Now, let it very, very gently simmer for 5 minutes. This will allow all the beautiful spice flavours to infuse into the mix.
Take off the heat and set aside until room temperature.

While this is cooling, preheat your oven to 180C, line a loaf tin with baking paper and gather the next lot of ingredients you will need to complete the cake.


Into a large bowl put:

2 1/2 cups self raising flour
1 1/2 cups grated parsnip
1/2 cup chopped, toasted almonds
1/2 cup raisins (or chopped, dried apricots)
2 beaten eggs
1 tablespoon finely chopped, glace ginger
1 teaspoon baking powder (for a little extra raising boost)
1 teaspoon bicarbonate soda
1/4 teaspoon salt

Give it all a good mix and then strain your spiced butter, honey, sugar mix straight over the top.

Get in there with your spoon or spatula and thoroughly combine everything together, making sure to reach and stir, the bottom of the bowl.

Tip into your prepared tin and bake for approximately 40 minutes, or until it feels firm, not soft, when you press the top of the cake, and the colour is a light, golden brown.

Leave to cool in the tin for five minutes before turning out onto a cake rack to cool.

My icing was a very simple mix of icing sugar, fresh orange juice and around a 1/2 teaspoon of ground cinnamon.

I drizzled this on and thought it made the cake look quite like a giant, scrummy cinnamon bun!


4 thoughts on “Parsnip Cake with Chai Spices and Stem Ginger

  1. In looking forward to your recipes, I never dreamed of parsnips in a cake. It sounds very interesting – and no shortening or butter. The combination of orange juice and cinnamon sounds wonderful.

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