Warning: The magic method OCDI\OneClickDemoImport::__wakeup() must have public visibility in /home/mariecoo/public_html/wp-content/plugins/one-click-demo-import/inc/OneClickDemoImport.php on line 128
Spicy cake with parsnip, nuts raisins & dates - Marie's Daily Cooking

Spicy cake with parsnip, nuts raisins & dates


This recipe is originally inspired by the classic carrot cake, but instead of carrot, I use parsnip. I also add some dates to bring more moisture and sweetness. With all the spices, this cake is full of flavours. A nice treat for cold winter days!

Spicy cake with parsnip, nuts raisins & dates

Servings 8
Prep Time 25 minutes
Cook Time 30 minutes


For the cake

  • 220 g finely gratted parsnip or carrots if you prefer
  • 100 g pitted dates
  • 180 g flour you can mix different types
  • 30 g cane sugar coconut sugar
  • 25 g coconut sugar or no coconut sugar and 55 g cane sugar
  • 3 eggs
  • 50 g butter
  • 25 g almond powder
  • 10 cl milk preferably whole milk
  • 10 g baking yeast
  • 1 handful of raisins
  • 1 handful of crushed walnut kernels
  • 1.5 tsp cinnamon
  • 1 tsp spice mix for gingerbread or spices for chai or 4 spices mix
  • ½ tsp nutmeg
  • ½ tsp vanilla powder
  • ½ tsp powdered ginger
  • 1 pinch of salt

For the icing (optional)

  • 90 g confectioner’s sugar
  • 1.5 to 2 tbsp lemon juice


Cake preparation

  • Mix in a large bowl the dry ingredients: flour, sugar, yeast, salt and spices.
  • In another bowl, beat the eggs with the milk. Add the melted butter and mix.
  • Pour the liquid ingredients over the dry ingredients and mix vigorously with a whisk.
  • Preheat the oven to 180°C.
  • Wash and peel the parsnips.
  • Using a food processor or grater, finely grate the parsnips.
  • Cut the dates lengthwise into 3 or 4 pieces.
  • Coarsely crush the nuts.
  • Add the parsnips, dates, nuts and raisins to the dough. Mix well to distribute the ingredients in the dough.
  • Pour the preparation into a rectangular cake tin (I used a 21 x 21 cm tin for this recipe) covered with baking paper or greased.
  • Bake for 30 to 35 minutes. Check the baking time with the tip of a knife.
  • Once the cake is baked, unmould it and let it cool on a wire rack.

Icing (optional)

  • Mix the powdered sugar with the lemon juice in a bowl and very gradually add the juice. You may need less than indicated. You should obtain a pasty texture, not too liquid, which can spread easily.
  • Spread it on the cake once it has cooled.
  • Let the icing set before serving.


As indicated above, you can also decide to turn this parsnip cake into a carrot cake 🙂 or mix both!
You could replace the almond powder by hazelnut powder.
The icing is optional. Nevertheless I reduced the quantity of sugar in the cake considering the added sugar of the icing. If you prepare a cake without the icing, you might want to add a bit more sugar to the cake!
Course: Dessert
Cuisine: North America
Keyword: Cake, Date, Walnut

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Your custom text © Copyright 2020. All rights reserved.