Step aside carrots and make way for the humble parsnip! If you are a lover of the traditional carrot cake I urge you to try this variation utilizing those beautiful gnarly parsnips that lock in so much natural sweetness brought out by roasting. If I have one suggestion, it would be to brew a nice cup of Tetley tea with some Carnation milk. Cut a nice big slice and enjoy this super moist, rich and decadent cake. 

Makes 1 9-inch cake

Roasted Parsnip Cake

2 c roasted parsnips, peeled

1 c walnuts, toasted

1 c shredded coconut, toasted

4 eggs

1 c canola oil

5 halves tinned pears, plus 1/4 c tinned syrup

3/4 c golden brown yellow sugar

2 c all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1 tsp vanilla extract

Caramel Sauce

1 c golden yellow brown sugar

1/2 c heavy cream

4 tbsp butter

Pinch of salt

1 tsp vanilla extract

Caramel Cream Cheese Icing

1/4 c icing sugar

10 tbsp soft butter

1/2 c caramel sauce (recipe above)

8 oz softened cream cheese

1/2 tsp vanilla extract

For the Cake

Peel and chop parsnips into coins. Roast in a tinfoil pouch until golden brown, about 30 minutes. Purée the parsnips together with the pears and pear syrup until smooth in a food processor. In a small frying pan toast the walnuts and the shredded coconut together over a medium heat until golden brown stirring occasionally. Stir dry ingredients together in a mixer on low speed. Lightly whisk eggs, oil and vanilla together until emulsified. Mix the wet ingredients together with the dry. Fold in parsnip pear purée then the toasted walnuts and coconut. Divide mixture into two 9-inch buttered cake pans and bake cakes at 375 degrees for 30 minutes until golden brown. Allow cakes to cool for 2 hours in preparation for icing. 

For the Caramel sauce

Cook the sugar in a small sauce pan over medium heat until golden brown and lightly caramelized. Whisk in the heavy cream and vanilla. Continue to cook for another two minutes and finish with butter and season with salt.

For the Caramel Cream Cheese Icing

In a bowl cream the butter and softened cream cheese together until smooth. Add the cooled caramel sauce, vanilla extract. Continue to whip until the icing is smooth and thoroughly blended. Slice the two cakes to form four layers, icing between each layer. Then spreading evenly the remaining icing to cover the entire outside of the cake. Garnish the cake with leftover caramel sauce, and a dusting of icing sugar. To take the cake to the next level, shave peeled parsnips into ribbons with a carrot peeler and deep fry at 350 degrees until golden brown. Drain on paper towel and season with a pinch of salt before decoration the finished cake.