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This Parsnip Loaf Cake is a tasty, easy vegetable cake recipe. The parsnip gives it a subtly nutty sweetness and moisture. Saved! Preheat the oven to 340°F / 170°C. Grease a loaf pan and line with baking parchment. Peel and grate the raw parsnip and set aside.
Similar to carrots in their sweetness, parsnips add an earthy, nutty edge that’s just lovely cozied up with warm spices and pecans. A little cream cheese frosting makes the cake both familiar and new at the same time. (1 1/4 sticks) unsalted butter, melted and cooled slightly, plus more for greasing the pan
Parsnip cake isn’t as strange as it sounds. Similar to carrots in their sweetness, parsnips add an earthy, nutty edge that’s just lovely cozied up with warm spices and pecans. A little cream cheese frosting makes the cake both familiar and new at the same time.
But, what do you do when the cold-weather months start dragging on and you’re tired of carrot-cake inspired loaves and banana bread? Try parsnips. Yep, that root vegetable that probably only makes an appearance at your table once or twice a year is actually perfect for moist, cake-y quick breads.
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