Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon plus 1/8 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
- 1 ½ teaspoons vanilla extract, divided
- 2 cups (packed) shredded peeled parsnips (about 3 large)
- ½ cup walnuts, toasted, chopped
- Icing
- 150g cream cheese, room temperature
- 2 tablespoons butter, room temperature
- 2 teaspoons grated peeled fresh ginger
- 3 cups icing sugar
Parsnip spice cake with ginger cream cheese frosting
Method
- Preheat oven to 350°F
- Butter and flour a 13x9x2-inch baking pan
- Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine
- Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine
- Pour egg mixture over dry ingredients; stir until just combined
- Stir in parsnips and walnuts
- Transfer batter to prepared pan
- Bake until tester inserted into centre comes out clean, about 25 minutes
- Cool cake completely in pan on rack
- Icing Beat cream cheese and butter in large bowl until smooth
- Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla
- Gradually add icing sugar and beat until frosting is smooth
- Spread over cake
- (Can be prepared 1 day ahead)
- Cover and chill
Comments
Thanks to Wairuna Organics for providing the parsnips used in the demonstration at the market
Please click here if you would like to download a printable copy
