Parsnip and walnut cake.

Paleo Parsnip Cake

What do you do with a 1 kg bag of parsnips that you picked up for the amazing deal of $1.00 at Nola’s Orchard?  Make parsnip cake, of course!


We don’t often cook with these deliciously sweet root vegetables, so it was a real treat stumble upon!  After making parsnip fries (twice), topping a salad with roast parsnip, and tossing a bunch in a soup, there were still lots left over… Parsnip cake seemed to be beckoning!


With the texture of coffee cake, this parsnip and walnut cake holds just the right amount of sweetness, and a delightful amount of spice.  The sweet spices of cinnamon and nutmeg pair perfectly with the natural flavour of the parsnip, creating a comforting yet enticing cake that is moist, gluten free, and oh so delicious.  And very suitable for the autumnal days that are on our doorstep.  The walnuts add a scrumptious taste and texture to this Paleo-friendly treat.

Thanks so much to Cat from Things My Belly Likes for sharing this fabulous recipe!


Parsnip and Walnut Cake (from Things My Belly Likes)

1 1/3 cups finely grated parsnip
1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup butter, melted (can substitute coconut oil for Paleo or dairy free diet)
1 tsp vanilla extract
4 large eggs
1/4 cup honey
1/2 cup chopped walnuts


  1. Whisk together the eggs, butter, vanilla and honey in a medium sized bowl. Stir in the grated parsnip.
  2. Sieve the coconut flour, spices and baking powder into a large mixing bowl.
  3. Gradually add the wet ingredients to the dry, stirring gently after each addition (ie. stir until it gets ‘sticky’ then add more wet stuff). You should end up with a semi-runny batter.
  4. Fold in the walnuts then spoon everything into a greased or lined 9×11 in loaf tin. (I made 50% more of the recipe, and baked in a square cake tin, as I got rid of my loaf tins already… the joy of moving continents!)
  5. Bake at 375 degrees for 30 minutes.  Let cool before removing from tin.

Enjoy warm or chilled… either way, it’s delish!

Parsnip Walnut Cake

*Yes, this appears to be an Air New Zealand plate!  The East Wing kitchen is full of all sorts of wonderful treasures…


4 thoughts on “Parsnip and walnut cake.

  1. Parsnips! Who would’ve thought to put them in cake? Do they taste like carrots? I don’t think I’ve ever had them… What neat, dark photos! This looks like a great base recipe – I would love to try it with carrots, and yes the coconut oil. I haven’t baked with grannulated sugar or butter in so long now and can’t imagine going back to it, so this recipe will come in handy for fruity cakes for sure..

  2. Thanks, Christina! Parsnips are indeed quite similar to carrots, but with a sweeter, earthier flavor, I would say. Perhaps even a cross between a carrot and beetroot, as far as flavor goes… Carrots would probably substitute beautifully in this recipe- if you try it out, let me know!

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