The best delicious Parsnip Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Parsnip Cake recipe today!
Hello my friends, this Parsnip Cake recipe will not disappoint, I promise! Made with simple ingredients, our Parsnip Cake is amazingly delicious, and addictive, everyone will be asking for more Parsnip Cake.
What Makes This Parsnip Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Parsnip Cake.
Ready to make this Parsnip Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c All-purpose flour
2/3 c Sugar
1 ts Baking soda
1 ds Salt
1/4 c Plain nonfat yogurt
3 tb Vegetable oil
1 ts Grated orange rind
1/2 ts Vanilla extract
2 Egg whites
1 c Shredded parsnip
Vegetable cooking spray
4 oz Neufchatel cheese, softened
3/4 c Sifted powdered sugar
1/4 ts Vanilla extract
Orange rind strips
-(optional)
Combine first 4 ingredients in a bowl; make a well in center of mixture.
Combine yogurt and next 4 ingredients, stirring with a wire whisk; stir in
parsnip. Add to dry ingredients, stirring just until moistened.
Spread batter evenly into an 8-inch round cakepan coated with cooking
spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted
in center comes out clean. Let cool 10 minutes; remove from pan. Let cool
completely on a wire rack.
Combine cheese and next 2 ingredients; beat at medium speed of a mixer
until smooth. Spoon frosting on cake. Yield: 9 servings (serving size: 1
slice).
Per serving: 237 Calories; 8g Fat (29% calories from fat); 4g Protein; 39g
Carbohydrate; 10mg Cholesterol; 239mg Sodium
Serving Ideas : Garnish with orange rind, if desired.
Yields
9 Servings
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