Parsnip Cake
70 mins (prep 10, cooking 60)
16 ingredients
1 servings
My own addaption of a carrot cake. It's a quick, easy vanillary/butterscoth, melt in the mouth cake. sneaky use for winter vegies.

Categories:  beginner-cook , easy , kid-friendly , cakes , oven , inexpensive , equipment , <-4-hours , vegetarian , time-to-make , dessert ,
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Serving Size (1337.2 g)
Servings 1
Amount per Serving
Calories 3955.28 Calories from Fat 2233.71
% Daily Value *
Total Fat 248.19g 381.83%
Saturated Fat 24.98g 124.89%
Trans Fat 0.93g %
Cholesterol 0.0mg 0.0%
Sodium 792.56mg 33.02%
Total Carbohydrate 443.27g 147.76%
Dietary Fiber 41.0 g 164.02%
Sugars 299.21 g %
Protein 19.8g 39.59%
Vitamin A 280.68IU% Vitamin C 97.79mg%
Calcium 523.15mg% Iron 8.62mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
vanilla essence, ground ginger, grated