Small Family Farm CSA

We Dig Vegetables


Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

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1 2/3 cup whole wheat pastry flour or unbleached white flour

1 cup sugar

1 ½ teaspoon cinnamon 1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

3 eggs, beaten

½ cup canola oil

2 cups grated parsnips (or use half parsnips and half carrots)

1 cup peeled, grated apple

½ cup hickory nuts or black walnuts, chopped

1 package (8 oz) cream cheese, softened

1 package (3 oz) cream cheese, softened

11 tablespoons unsalted butter, softened

5 cups powdered sugar, sifted

1 ½ teaspoons lemon extract (or vanilla extract)

Finely chopped hickory nuts or black walnuts and dried cherries (optional)


Heat oven to 350 degrees.  Grease and flour 2 8-inch round cake pans (or substitute a greased 9x13 cake pan.  Whisk flour, sugar, cinnamon, baking powder, baking soda, and salt in large bowl.  Combine eggs, oil, parsnips, and apples in a second bowl; stir well.  Stir wet mixture into dry until barely combined.  Stir in nuts.  Divide batter evenly into pans.  Bake until cake springs back when lightly touched in the center, 25-356 minutes.  Cool 10 minutes, then turn cakes out of pans to cool thoroughly.  To make icing, cream the cream cheese and butter.  Beat in powdered sugar and lemon extract until smooth.  Cut the cooled cakes in half horizontally with a long, thin, sharp knife.  Frost layers to make a four-layer cake (or make a two layer cake instead).  Decorate with finely chopped nuts and-or dried cherries, if desired.  Makes 12-16 servings.