Login to Save Like

Ingredients

• 1½ cups all-purpose flour
• 1 cup sugar
• 1 tablespoon ground ginger
• 2 teaspoons baking powder
• 1½ teaspoons ground cinnamon
• ¾ teaspoon plus â…› teaspoon salt
• ¾ teaspoon ground nutmeg
• ¾ teaspoon ground allspice
• ¾ teaspoon ground cloves
• 3 large eggs
• ½ cup canola oil or vegetable oil
• ½ cup whole milk
• 1½ 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.
• ½ 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

Description

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 Chun

Group Recipes