ROSEMARY PARSNIP CAKE WITH LEMON CREAM CHEESE FROSTING
You can eat your cake and veggies at the same time in this revelatory dessert. Similar in spirit to a carrot cake, this cake has parsnips and apples standing in for the carrots, and fresh rosemary and lemon zest take the place of the spices. If you want to pair it with ice cream, try pumpkin or hazelnut flavour.
CAKE
Baking spray
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
3 large eggs, at room temperature
¾ cup (175 mL) granulated sugar
¾ cup (175 mL) dark brown sugar, packed 1 tbsp (15 mL) finely grated lemon zest 1 tbsp (15 mL) finely chopped rosemary 1 tsp (5 mL) vanilla extract ¾ cup (175 mL) vegetable oil
2 cups (500 mL) peeled and grated parsnips 1 cup (250 mL) peeled, cored and grated McIntosh apple
FROSTING
1 tbsp (15 mL) finely grated lemon zest
1 bar (250 g) Philadelphia-style cream cheese, at room temperature
¼ cup (60 mL) unsalted butter, at room temperature
¾ cup (175 mL) icing sugar, sifted
Small rosemary sprigs to garnish (optional)
1 For the cake, grease two 9-inch (23-cm) round baking pans with baking spray. Line bottoms with parchment paper.
2 Preheat oven to 350°F (180°F).
3 In a large mixing bowl, whisk flour, baking powder, baking soda and salt. In a separate mixing bowl, whisk eggs, sugars, zest, rosemary and vanilla until smooth. Whisk in oil. Using a silicone spatula, stir wet mixture into dry until just combined. Fold in parsnips and apples until evenly distributed. Divide batter between pans and smooth out evenly with spatula. Bake on middle rack until a toothpick inserted in the centres comes out clean, 30 to 35 minutes. Cool cakes completely.
3 To make the frosting, place lemon zest, cream cheese and butter in bowl of a stand mixer fitted with a paddle. Beat on medium speed until smooth, stopping to scrape down bowl, about 1 minute. Reduce speed to medium-low. Gradually add icing sugar until just combined. Cover and refrigerate 30 to 45 minutes.
4 Remove parchment paper from cake layers. Place 1 layer on a platter. Spread top with half of frosting. Place other layer on top. Spread top with remaining icing. Garnish with rosemary, if desired.
Serves 10 to 12