Kate’s Parsnip Cake

We are soon driving east to the Rockland Farmers’ Market, with lots of greens and spring dug parsnips in tow.  Yesterday, after an efficient harvest, a rainy afternoon brought some creativity to the farm.  Kate baked us a delicious Parsnip Cake that is moist and flavorful.  If you live locally, find us at the market today, or in Portland on Saturday, load up on parsnips, and try this cake for yourself!

Parsnip Cake by Kate


3 eggs
1 cup brown sugar
1/2 cup oil
1 tsp vanilla
Sift Together:
2 cups flour
1 tsp soda
1 tsp baking powder
scant tsp salt
1/2 tsp nutmeg
1 1/2 tsp cinnamon
pinch of cloves

Stir the wet into the dry

Stir in:
3 cups shredded parsnip
1 shredded apple
1 cup raisins (optional)
1 cup nuts (optional)
Pour into greased pans (8×8, 9×9, 9×13, or loaf) and bake at 350 until cake is golden and center springs back when gently pressed (about 40 minutes – more or less depending on what type of pan you decide to use).  Cool in pan about ten minutes, then turn out onto a rack or Kitchen towel to finish cooling.

  1. I like the idea of using vegetable like pumpkin, carrot, spinach, etc. to make cake. I think it’s so healthy. I really have to try this recipe.

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