Heavenly Parsnip-Carrot Cake with Ginger Cream Cheese Icing

It’s going to be hard for you not to eat the whole cake…




1 1/2 cup Carthage Mill’s Soft Red Wheat flour

2 teaspoons baking powder

1 Tbsp fresh grated ginger

1 Tbsp cinnamon

3/4 tsp ground nutmeg

3/4 tsp ground allspice

3/4 tsp ground cloves

1/2 teaspoon himalayan salt

3 Homestead Heritage eggs

3/4 cup Wildflower Ridge raw honey

1/2 cup grassfed butter, melted

1/2 cup  grassfed whole milk

1 tsp vanilla extract

1 cup Silverthorn shredded carrots

1 cup shredded parsnips



16 ounces organic cream cheese

1/4 cup Homestead Heritage maple syrup

12 Tbsp grassfed butter

1 tsp vanilla extract

3 tsp fresh grated ginger




Preheat oven for 350 degrees F.  Butter the full inside of a 8 inch round cake pan.

In a large mixing bowl, mix together flour, baking powder, cinnamon, nutmeg, allspice, cloves, and salt.

Then in a smaller bowl, whisk together eggs, butter, milk, raw honey grated ginger and vanilla.

Next, while whisking the flour, combine wet ingredients with the dry ingredients, mix well. Then fold in carrots and parsnips.

Pour cake batter into pan and place into oven to bake for around 30 minutes. Cake is done when batter is cooked through in center (moist crumbs are ok). Test by carefully sticking a fork or toothpick in center, when you think cake is done.

Once cake is fully cooked, remove pan from oven and let cake completely cool.  While cooling, make icing.



While cakes are cooling, place all ingredients for icing inside a food processor or electric mixer. Pulse (or mix if using mixer) ingredients until icing is smooth- careful not to over process.

Icing is easiest to spread at room temperature. Any extra frosting can be stored in the fridge for other quick uses. Or frozen for later use.


Finishing up

Once cake is fully cooled and you are ready to remove cake from pan, make sure none of the sides are sticking to pan by running a butter knife around the edges. Place a large plate or wire rack on top of cake and flip cake upside down. *I used a cake pan that has removable sides!  Then, using a rubber spatula or butter knife, carefully spread on icing, starting with the top 🙂 Cake stores best covered in the fridge. ENJOY.