Super moist coffee cake with carrots, parsnips and walnuts. Delicious plain or served along with a cup coffee or milk!
This is my twist on a traditional carrot cake minus the cream cheese frosting and with the addition of parsnips. Buttermilk makes the cake incredibly moist and even the picky eaters will not taste the veggies, I promise!
For those of you who are not familiar with parsnips, they look very much like a white carrot. It is a root vegetable and is closely related to carrot. Baked parsnips tastes delicious and is great side dish for dinner. Baked parsnip fries look very much like frenchfries and is a much healthier choice!
Please do not be over whelmed with the long list of ingredients, the cake is actually not that difficult to make!
—whisk all dry ingredients together
—peel and coarsely grate carrots and parsnips
—finely chop walnuts
—beat egg and sugar well, beat in oil and vanilla
—alternate dry ingredients and buttermilk and then finally fold in the veggies and walnuts.
—transfer batter to pan, sprinkle walnut streusel and bake.
Check out similar snack cakes:
Carrot-Parsnip Coffee cake with Walnut Streusel
carrot-parsnip coffee cake
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/2 cup sugar
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup coarsely grated carrot
1/2 cup coarsely grated parsnip
1/2 cup walnuts, finely chop
1/2 cup walnuts, coarsely chop
2 tablepoons packed light brown sugar
2 tablepoons all purpose flour
1/4 teaspoon cinnamon
1 pinch salt
2 tablespoons unsalted butter, room temperature
To make carrot-parsnip coffee cake,
Preheat oven to 350 degrees f. Line the bottom of a 8-inch baking pan with parchment paper and grease with non-stick cooking spray. Set aside.
Whisk together flour, baking powder, baking soda, salt and cinnamon in a small bowl and set aside.
Combine egg and sugar in a large bowl, beat with a hand held electric beater for 3 minutes on high, until mixture almost looks like thick mayonnaise.
Add vegetable oil and vanilla extract and beat again for 1 minute.
Beat in half the flour mixture, then the buttermilk and then followed by remaining dry ingredients. Do not over mix.
Gently fold in grated carrot, parsnip and walnuts. Pour batter into the prepared pan, smooth top and sprinkle walnut streusel evenly over top.
Bake for about 30 minutes or until a tooth pick inserted in the middle comes clean.
Place pan on a wire rack to cool completely.
To make walnut streusel,
Stir together walnuts, brown sugar, all purpose flour, cinnamon and salt in a small bowl. Mix in butter with your fingertips until evenly distributed.
Makes 1 x 8-inch cake