A dense, moist carrot cake is studded with coconut, dried cranberries, raisins, coconut and even grated parsnip for the perfect flavor and amazing texture.
If you told me a few years back that I will be baking and actually enjoying carrot cake, I would have said you are crazy. Moreover, adding parsnip to desserts was way out of my mind at that time. I mean, come on, carrot parsnip cake? Is that something you would actually think of during your first weeks of baking?! Surely not!
But the last few months found me actually experimenting a lot with vegetables and herbs in desserts. I actually went beyond the basil you previously saw on my blog and had a lot of fun with rosemary, dill, sage, pepper and parsnip. It’s like my own little world of sweet experiments… with great results if you ask me. My taste buds will strongly approve!
This carrot parsnip cake is surprising! The flavor of the carrot and spices shines through, but then the parsnip kicks in and it reminds you that it is there and you should not overlook it! It’s a very intense and moist cake, a bit different than the other published on my website, especially texture wise. Unlike my first carrot cake recipe (which many readers have said to be the best), or the Momofuku carrot cake, this one is a bit denser. But then again, it has all these goodies incorporated in the batter: rolled oats, shredded coconut, dried fruits, more carrot and grated parsnip. And that has an impact on the taste, but on the texture as well.
The filling is a very basic cream cheese buttercream, flavored with orange to give it a nice kick. It does match well the sponge while being a star on its own. Incredible creamy, yet not too sweet, the filling is a delight!
The decoration of the cake is made of wafer paper flowers which my mother made especially for this occasion. Her newly discovered passion means she gets to work with wafer paper using all sorts of techniques to create this wonderful flowers and foliage.
I am a self-taught baker and pastry-school graduate and I have an affinity for food. But I especially love baking, taking pictures, exploring dessert cookbooks, entremets and writing. I focus on creative desserts and baking techniques that are aimed to both novices and experts in the kitchen and I truly believe that being a pastry chef is not about looking for innovative ways of making desserts, but about learning the basic techniques and then combining them into new, original desserts, relying on textures and flavors.