Spiced Parsnip Cake with Browned Butter Icing

Hello Everyone!

Today I am sharing a new recipe for Low FODMAP Parsnip Cake!

I am a fan of breads and cakes with shredded veggies in them (perhaps a dietitian thing?) –zucchini bread, carrot cake, and my latest fav…parsnip cake.  When I visited U Michigan this May, I enjoyed a wonderful dinner with some colleagues.  For dessert, we shared many desserts… 🙂 including a parsnip cake.  It tasted super yummy….and I knew I would have to attempt making a similar treat!

I love random inspirations.

So…with parsnips in hand…I delved into some recipes online–mixed and matched ingredients and then adapted it to fit the low FODMAP diet!  First of all, let me tell you, my house smelled so delicious…I could hardly contain myself!Parsnip cake ready to eat

I love browned butter icing and thought a little layer of icing would suit the flavors in the cake–so I whipped up a small batch. I added my icing when the cake was still warm–which made it drip a bit down the sizes of the cake.  I like it this way…but feel free to cool cake and frost later for less dripp-y frosting.

Ready to dive in?  So yum!Parsnip cake

Spiced Parsnip Cake with Browned Butter Icing


  • 1 cup gluten free all purpose flour (King Arthur GF multipurpose, or Trader Joe's GF flour)
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon all spice
  • 1/2 teaspoon ginger
  • 1/4 cup melted butter or oil, cooled
  • 2 eggs
  • 1/4 cup milk (use lactose free if lactose intolerant)
  • 2 medium parsnips, peeled and FINELY grated
  • 1/3 cup chopped walnuts
  • Icing:
  • 1/4 cup melted and slightly browned butter (heat in skillet over medium high heat-be careful not to burn but just lightly brown)
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons milk (use lactose free as desired-this amount should not pose problem though)


  1. Preheat oven to 350 degrees and prepare a 8 x 8 square pan by lightly oiling it.
  2. In medium bowl, add GF flour, sugar, baking powder, spices-blend together.
  3. In medium bowl, whisk butter, eggs and milk together. Gently, add to dry ingredients until blended.
  4. Fold in parsnips and walnuts.
  5. Add mixture to pan and bake for 30 minutes or until cake tester comes out clean.
  6. Make icing.
  7. In medium bowl, add browned butter, confectioner's sugar and vanilla. Beat with beaters on medium speed until creamy--adding milk as necessary to make frosting consistency.
  8. Let cake cool or keep a bit warm if you like warm dripping icing and spread top with icing and enjoy!

On a side but important note, today…. Tuesday, June 17th is 2014 Digestive Health Congressional Call-In Day.  This is an important day for those who suffer with functional gut disorders such as IBS. Please consider calling your  congressman or woman to ask for their support for more research funding in this well needed area.  Please join me and call today! Click here to find out what office to call based on your zip code.dha



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