Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Move over, carrots; there's a new cake in town.
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WHO: Hardlikearmour is a veterinarian, baker, cake decorator, and Food52 all star. She lives in Portland.
WHAT: A lighter, fluffier carrot cake -- using parsnips instead!
HOW: Shred your parsnips, fold your wet ingredients into your dry ingredients, and bake. Top with a maple-buttermilk glaze.
WHY WE LOVE IT: This is one of those recipes we saw and said to ourselves: Why didn't we think of this earlier? And in this cake, parsnips don't just stand in for carrots; the whole cake is lighter, airier, and more delicate than any carrot cake we've had. The parsnip is the star of the show -- with the almond, spices, maple, and coconut as the snazzy backup dancers. We ate this for breakfast and were grinning the rest of the day.
2 cups all-purpose flour (10 ounces) 1/2 cup almond meal flour (2 ounces) 1/2 cup unsweetened shredded coconut (1 1/2 ounces) 2 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon French four spice 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/8 teaspoon table salt 1/2 cup buttermilk, room temperature 1/2 cup maple syrup (grade B preferred) 3/4 cup superfine or castor sugar (5 1/4 ounces) 4 large eggs, room temperature 1 teaspoon vanilla extract 1/2 cup unsalted butter, melted and cooled 2 cups shredded parsnips (about 2 large parsnips)
Maple Buttermilk Glaze
1/4 cup maple syrup (grade B preferred) 1/4 cup unsalted butter 1/2 cup buttermilk, room temperature