{ Parsnip Pear + Ginger Honey Cake }

A delicious entry into the fall with this spiced parsnip cake (smothered in cream cheese icing). This variation on the classic carrot cake uses those slender white beauties (parsnips) adding in a little pear for sweetness. Delicious! As our summer CSA program draws to a close on the farm, we feel very much like celebrating of the bountiful season this was for our garden. It was a good year, with lots of variety and abundance, wonderful partnerships, and delightful connections with our members at dropoffs and in the garden. We are so thankful for all of you!

A big thank you to Jessica Musslewhite of MUSHROOMS & THYME blog for creating such a wonderful selection of recipes for our members (and all of you here) with the tasty vegetables from our market garden this season. We have enjoyed so many delicious things as a result. Blessings to all of you as we move into fall and begin hunkering down for the coming winter.

Print Recipe

Parsnip Pear + Ginger Honey Cake

Ingredients

Cake:

  • 2 cup flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp freshly grated ginger
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup honey
  • 1/2 cup sugar
  • 1/2 cup mayonnaise
  • 1 tsp vanilla
  • 2 cups grated parsnip (2-3 parsnips)
  • 1 cup grated pear (2 pears)
  • 3/4 cup chopped walnuts, plus extra for topping

Cream Cheese Frosting:

  • 500 g cream cheese, room temperature
  • 1 cup butter, room temperature
  • 2 cups icing sugar
  • 2 tsp vanilla

Sugared Rosemary:

  • 5-6 whole rosemary sprigs, cut to desired lengths
  • 1 cup water
  • 2 cups sugar, divided

Instructions

  • Preheat oven to 325°. Grease and flour two 9” round baking pans. 
  • Stir together flour, baking soda, cinnamon, ginger and salt in a bowl and set aside. In another bowl, using a mixer set at medium speed, beat eggs, honey, vanilla, sugar, mayonnaise until well blended. Gradually beat in flour mixture until well mixed. With a spoon, stir in parsnip, pear and walnuts.
  •  Evenly pour into pans and bake at 325°F for 30-35 minutes. 
  • CREAM CHEESE FROSTING: Using a mixer beat the ingredients on medium speed until smooth.
  • MAKING SUGARED ROSEMARY: Boil water with 1cup sugar in a saucepan. Once cooled, dunk rosemary in syrup and roll in remaining sugar. Shake off any excess sugar and let dry. 
  • TO ASSEMBLE THE CAKE: Make sure cakes are completely cooled before assembling. Evenly spread a layer of cream cheese frosting in between each cake layer and cover the outside with more frosting. Decorate with chopped walnuts and candied rosemary.