Parsnip Pecan Power Cake

Nicandra Galper

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!

Parsnip Pecan Power Cake

Prep Time

15 minutes

Cook Time

35 minutes


12 Pieces


1 1⁄2 cups flour, almond (blanched)
1⁄2 teaspoon sea salt
1⁄2 teaspoon baking soda
1⁄2 teaspoon cinnamon, ground
1⁄2 teaspoon nutmeg
1⁄4 teaspoon cardamom, ground (divided)
3 egg
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.