Parsnip Pecan Power Cake

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Parsnip Pecan Power Cake


SourceNicandra Galper
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes


This recipe was one of our finalists for our We Local Parsnips Recipe Contest and was submitted by Nicandra Galper.  Of the recipe, Nicandra says, "This recipe is grain free and high protein. It needs very little sweetener because of the sweetness of the parsnips!"  Nicandra also offered us this accompanying haiku:

What's that earthy smell?
A veggie pie? Roasting roots?
No! It is a cake!


1 1/2 cup
flour, almond (blanched)
1/2 teaspoon
sea salt
1/2 teaspoon
baking soda
1/2 teaspoon
cinnamon, ground
1/2 teaspoon
1/4 teaspoon
cardamom, ground (divided)
2 tablespoons
coconut oil (melted)
1/2 cup
maple syrup (divided)
2 cups
parsnip (1 1/2 cup grated, 1/2 cup cooked and pureed)
1/2 cup
pecans (chopped, plus 2 Tbsp)
1/2 cup
raisins, golden
2 tablespoons
ginger, crystallized (chopped)
8 tablespoons
butter (softened)
8 ounces
cream cheese


Grease an 8 x 8 baking pan and line with parchment paper.  Extend paper up two of the sides.

In a large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg and 1/8 tsp cardamom.

In a separate bowl whisk together eggs, oil, 1/4 cup maple syrup and pureed parsnip.

Stir grated parsnips, ½ cup of pecans, raisins and ginger into wet ingredients.

Stir wet ingredients into dry.

Spread batter into prepared pan and bake at 325 degrees F for 30-35 minutes. Cool to room temperature and then turn out of pan.

For the frosting, whip cream cheese and butter with hand mixer until smooth and blend in 1/4 cup maple syrup and 1/8 tsp cardamom.

Top cake with cream cheese frosting and remaining chopped nuts.