Spiced Parsnip, Walnut, and Honey Cake

Crew worker Nicola make this cake for one of our yearly Harvest Celebrations. Like carrots, parsnips can make a delicious, hearty dessert or snack. This recipe includes a side of whipped Greek yogurt.

Spiced Parsnip, Walnut, & Honey Cake

Cook Time 1 hour 15 minutes


  • 3 large eggs
  • 1 cup light brown sugar
  • 2 tsp vanilla paste
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 3 tbsp honey
  • 2/3 cup butter melted and cooled
  • 2 cups flour
  • 10 oz. parsnips peeled and finely grated
  • 5 oz. walnut pieces
  • 2 handfuls golden raisins (optional)

For whipped yogurt topping

  • 14 oz. Greek yogurt
  • 1/4 cup confectioners' sugar
  • 2 tsp vanilla bean paste (optional)


  1. Preheat the oven to 325 degrees. Line a 9-inch square cake pan with parchment paper.

  2. To make the cake, cream the eggs and sugar together in a large mixing bowl. Add the vanilla paste and spices, followed by the honey and butter, and mix until evenly combined. Slowly incorporate the flour until you have a smooth batter. Finally, add the parsnips, walnut pieces and raisins (if using) and mix well again.

  3. Pour the batter into the cake pan and bake for 1 1/4 hours or until deep golden grown on top. Once done, remove from the oven and allow the cake to cool completely.

  4. To make the whipped yogurt, combine the ingredients in a mixing bowl and whip with an electric whisk for a couple of minutes or until the mixture has a consistency you like. Serve the cake with a generous dollop of the whipped yogurt on the side.