Parsnip Spice Cake With Ginger Cream Cheese Frosti... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Anybody can make a cake with carrots or apples or pumpkin - but parsnips are the stars here. The cake itself is rich and tasty without being cloying and overly sweet. Use a microplane to grate the ginger, and make sure you have chopped up all of the chunks of parsnips. Ingredients:
11/2 cups all-purpose flour |
1 cup sugar |
1 tablespoon ground ginger |
2 teaspoons baking powder |
11/2 teaspoons ground cinnamon |
3/4 teaspoon plus ⅛ teaspoon salt |
3/4 teaspoon ground nutmeg |
3/4 teaspoon ground allspice |
3/4 teaspoon ground cloves |
3 large eggs |
1/2 cup canola oil or vegetable oil |
1/2 cup whole milk |
11/2 teaspoons vanilla extract, divided |
2 cups (packed) shredded peeled parsnips (about 3 large) – steam first to soften. after peeling the parsnips, cutting them into small chunks, and steaming the pieces, pass them through a food mill. after shredding, there may still be some larger chunks; make sure to chop these up thoroughly before adding the shredded parsnips to the batter. |
1/2 cup walnuts, toasted, chopped |
4 ounces cream cheese, room temperature |
2 tablespoons butter, room temperature |
2 teaspoons grated peeled fresh ginger |
3 cups (about 12 ounces) powdered sugar |
Directions:
1. Preheat oven to 350°F.
2. Butter and flour 13x9x2-inch baking pan.
3. Sift together flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk dry ingredients to combine.
4. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine.
5. Pour this egg mixture over dry ingredients; stir until just combined. Don’t overstir or you run the risk of making a tough cake.
6. Stir in parsnips and walnuts.
7. Transfer batter to prepared pan.
8. Bake until tester inserted into center comes out clean, about 25 minutes.
9. Cool cake completely in pan on rack.
10. To make the frosting:
11. Beat cream cheese and butter in large bowl until smooth.
12. Beat in fresh ginger and remaining ⅛ teaspoon salt and 1/2 teaspoon vanilla.
13. Gradually add powdered sugar and beat until frosting is smooth.
14. Spread over cooled cake.
15. This cake can be prepared 1 day ahead. Cover and chill.
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