Prepare to embark on a culinary adventure that transforms ordinary vegetables into an extraordinary dessert experience! This isn't just another cake recipe - it's a revolutionary blend of sweet carrots and earthy parsnips, harmoniously spiced and crowned with a luxurious cream cheese frosting that will make your taste buds dance. Whether you're a baking enthusiast or a curious foodie, this unique recipe promises to elevate your dessert game and surprise everyone who takes a bite.
Prep Time: 40 mins
Cook Time: 50 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups grated carrots
- 1 cup grated parsnips
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon cardamom
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, cinnamon, and nutmeg. Whisk dry ingredients thoroughly to ensure even distribution.
- In a separate bowl, beat eggs until light and fluffy. Gradually add vegetable oil, mixing continuously to create a smooth emulsion.
- Fold grated carrots and parsnips into the wet ingredients, stirring until evenly distributed throughout the batter.
- Gradually incorporate dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, which can result in a dense cake.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake in the preheated oven for 40-50 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean.
- Remove cakes from oven and let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For cream cheese frosting, beat softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and cardamom to the cream cheese mixture, beating until light and fluffy.
- Once cakes are completely cool, frost with cream cheese mixture, ensuring even coverage between layers and on top.
- Refrigerate cake for at least 1 hour before serving to allow frosting to set and flavors to meld.
- Slice and serve chilled, optionally garnishing with additional grated carrots or a sprinkle of ground cardamom.
Tips
- Room Temperature Matters: Ensure eggs and dairy ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: Stir batter just until ingredients are combined to keep the cake light and tender.
- Check Oven Accuracy: Use an oven thermometer to confirm your oven's true temperature for consistent baking results.
- Moisture is Key: The combination of carrots and parsnips helps keep the cake incredibly moist and flavorful.
- Frosting Technique: For a professional look, use a rotating cake stand and offset spatula when applying cream cheese frosting.
- Make Ahead: This cake actually tastes better the next day, as flavors have time to develop and meld together.
- Storage Tip: Store cake in the refrigerator and bring to room temperature 30 minutes before serving for optimal taste and texture.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 6g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 95mg
