Cake with parsnips, spices and fresh cheese


  • 300 g of flour
  • 1 tablespoon(s) baking powder
  • 1 level teaspoon(s) of baking soda
  • 1 teaspoon(s) of salt
  • 1 level tablespoon(s) of cinnamon
  • 1 teaspoon(s) of nutmeg
  • 2 pinches of powdered cloves
  • 4 eggs
  • 250 g of sugar
  • 100g muscovado
  • 24 cl of neutral oil
  • 200 g parsnips
  • 100g carrots

For the icing

  • 300 g Philadelphia type cheese
  • 140 g soft butter
  • 150 g of icing sugar


  1. The day before, mix the flour with the yeast, bicarbonate, salt and spices. In a bowl, blanch the eggs and sugars for 5 minutes. Drizzle in the oil, stirring constantly. Incorporate the first mixture, then the peeled and finely grated carrots and parsnips.

  2. Preheat the oven to 170°/th. 5-6. Butter and flour a 26 cm diameter mold, pour the dough and bake for 1 hour. Turn off the oven and leave to cool inside.

  3. For the icing: beat the butter until soft, gradually add the cream cheese, then the icing sugar. Reserve in the fridge.

  4. Cut the cake lengthwise, into 3 layers, with a bread knife. Spread frosting between each layer. Cover with remaining icing. Refrigerate for 12 hours before serving.

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