Recipes and Cooking Desserts & Baking Cakes Carrot Cake Carrot-Parsnip Mini Cakes With Orange Drizzle Be the first to rate & review! Our mini carrot cake recipe is topped with a sweet orange glaze. By Colleen Weeden and Maggie Meyer Glisan Maggie Meyer Glisan Instagram Twitter Website Maggie Meyer Glisan is the owner of the party supplier, Oh Hey Magpie, which makes custom invitations, cookies, and decorations. She spent nearly a decade working for Better Homes & Gardens as a food editor, then worked as a content manager for Hy-Vee Foods before starting her business. She continues to freelance write about food for Commercial Baking and Fine Cooking. Maggie has worked as a graphic designer and food photographer while at Better Homes & Gardens.Maggie Meyer Glisan graduated from the University of Missouri with a journalism degree, with an emphasis on magazine design. She also minored in business, which has equipped her to become an entrepreneur. Learn about BHG's Editorial Process Published on April 6, 2023 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 20 mins Total Time: 1 hr 40 mins Servings: 12 Yield: Makes 6 cakes or 1 loaf Jump to Nutrition Facts Carrots might be a go-to for Easter cakes, but don’t overlook their cream-hue cousin parsnips. What they lack in color, they make up for in flavor with a nutty, earthy, slightly sweet taste. This twist on a classic carrot cake recipe is spiced with cinnamon, ginger, orange zest, and vanilla. These spices help highlight the sweet flavors of the root vegetables. This carrot cake recipe can be made into six mini cakes or one large loaf. Test Kitchen Tip: Parsnips add an interesting earthy flavor, but in a pinch, you can use all carrots if you like. Ingredients Carrot-Parsnip Mini Cakes 1 cup all purpose flour 1 tsp baking powder 1 tsp orange zest 1/2 tsp ground cinnamon 1/4 tsp ground ginger 2 eggs, room temperature 1 cup granulated sugar 1/4 cup milk 2 tbsp butter 1 tsp vanilla 1/2 cup finely shredded carrot 1/2 cup finely shredded parsnip Orange Icing 1 cup powdered sugar 1 tsp orange zest 1 to 2 tbsp orange juice Directions Preheat oven to 350°F. Grease six 4- to 5-inch individual loaf pans or grease one 8×4-inch loaf pan halfway up the sides of the pan. In a small bowl stir together flour, baking powder, orange zest, cinnamon, ginger, and 1/4 tsp. salt. In a medium bowl beat eggs with a mixer on high until thick, 4 minutes. Gradually add sugar, beating on medium until light and fluffy, 4 to 5 minutes. Add the flour mixture; beat on low to medium just until combined. In a small saucepan heat and stir milk and butter until butter melts; add to batter along with the vanilla. Beat until combined. Fold in carrot and parsnip. Divide batter among prepared pans. How to Shred Any Vegetable In Your Kitchen Bake until a toothpick comes out clean, 18 to 20 minutes for mini loaves and 45 to 50 minutes for 8×4-inch loaf pan. Cool in pans on a rack at least 1 hour. Loosen sides; remove from pans. Orange Icing In a small bowl stir together 1 cup powdered sugar, 1 tsp. orange zest, and enough orange juice to make drizzling consistency (1 to 2 Tbsp.). Spoon Orange Icing over top of mini loaves. Test Kitchen Tip: If you'd like a thicker, richer frosting more similar to classic carrot cake, frost the cakes with homemade Orange Cream Cheese Frosting. In a medium bowl combine 1/2 of an 8-oz. pkg. cream cheese, softened; 2 Tbsp. softened butter; 3 1/4 cups powdered sugar; 2 tsp. orange zest; 2 Tbsp. fresh orange juice. Beat with a mixer until smooth. Spread it over the cooled cakes. To Store: Do not ice the cakes. Cover and store up to 5 days in refrigerator. Add a drizzle of the glaze or cream cheese frosting just before serving. Rate it Print Nutrition Facts (per serving) 180 Calories 3g Fat 36g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 179.9 % Daily Value * Total Fat 3g 4% Saturated Fat 1.6g 8% Cholesterol 36.5mg 12% Sodium 74.6mg 3% Total Carbohydrate 36.4g 13% Dietary Fiber 0.8g 3% Total Sugars 26.8g Protein 2.5g Vitamin D 0.2mcg 1% Vitamin C 3mg 15% Calcium 42mg 3% Iron 0.8mg 4% Potassium 80.9mg 2% Fatty acids, total trans 0.1g Vitamin D 9.3IU Alanine 0.1g Arginine 0.1g Ash 0.6g Aspartic acid 0.2g Caffeine 0mg Carotene, alpha 159.5mcg Choline, total 29.5mg Copper, Cu 0mg Cystine 0.1g Energy 752.7kJ Fluoride, F 0.5mcg Folate, total 29.5mcg Glutamic acid 0.6g Glycine 0.1g Histidine 0.1g Isoleucine 0.1g Leucine 0.2g Lysine 0.1g Methionine 0.1g Magnesium, Mg 7.3mg Manganese, Mn 0.1mg Niacin 0.7mg Phosphorus, P 48.9mg Pantothenic acid 0.3mg Phenylalanine 0.1g Phytosterols 0.2mg Proline 0.2g Retinol 32mcg Selenium, Se 6.6mcg Serine 0.1g Starch 0.2g Theobromine 0mg Threonine 0.1g Vitamin E (alpha-tocopherol) 0.3mg Tryptophan 0g Tyrosine 0.1g Valine 0.1g Vitamin A, IU 886.4IU Vitamin A, RAE 70.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg Vitamin K (phylloquinone) 0.9mcg Water 25.4g Zinc, Zn 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.