Lately all I feel like doing is baking. It’s so weird; I’m so not a baker by nature, truthfully I generally don’t even really like it. But I figure I’ll just go with it!
So I have been working on another cake recipe and after a few tries, this one turned out pretty great. I had a carrot cake in mind, but wanted to switch it up a bit, so I used the parsnips I had instead. I love that almost liquorice like spice it has, and decided to play off that by incorporating pears and chinese five spice. The flavours are delicious together, especially with the maple cream cheese icing. I don’t know about you but I’m a sucker for cream cheese icing.
- 11/2 cups flour
- 11/2 tsp. baking powder
- 1/4 tsp. salt
- 11/2 tsp. Chinese five spice
- 1/2 tsp. cinnamon
- 3/4 cup maple syrup
- 1/2 cup coconut oil, melted but not hot
- 1/2 cup oat milk*
- 2 eggs
- 1 cup parsnip, grated
- 1 pear, peeled and grated
- 1 cup cream cheese, room temperature
- 1/2 cup maple syrup
- 1/4 cup butter, room temperature
- 1 tsp. cinnamon
- Preheat oven to 350F and grease a 9″ x 5″ loaf pan.
- In a small bowl combine all the dry ingredients.
- In a large bowl mix together the maple syrup, coconut oil and oat milk.
- Then add the eggs and whip together until light and fluffy. Next add the grated parsnip and pear. Once fully combined add the dry ingredients to the wet and stir together.
- Pour the batter into the pan and bake for approximately 35-45 min. or until the cake has turned slightly golden brown.
- In the meantime, in a large bowl beat cream cheese, maple syrup, butter and cinnamon together.
- Let cake cool and remove from pan.
- Once cake has cooled, frost the cake and serve.
*Special Note: feel free to use any type of plant based milk or regular milk. I use oat milk because I love the smooth nutty flavour it adds to the cake.
This cake is a great alternative to carrot cake if you want to step outside the box and try something a little different.
I hope you enjoy.
Till the next recipe.