Parsnips are like carrots. They have the same sweetness and this sweet and a bit of hit ginger Cream frosting leaves a wonderful taste in your mouth.
Yields: Makes 12 to 16 Servings
Ingredients:
- 1 tbsp. Ground ginger
- 1 ½ cups Flour
- 2 tsps. Baking powder
- 1 cup Sugar
- 1 tsp. Salt
- ¾ tsp. Ground nutmeg
- ¾ tsp. Ground all spice
- ¾ tsp. Ground clove
- 3 Eggs
- ½ cup Whole milk
- 1 ½ tsps. Vanilla extract
- ½ cup Canola oil
- 2 cups shredded and peeled parsnips.
- ½ cup Walnuts, toasted, chopped
To make the Icing:
- 4 oz. Cream cheese, softened
- 2 tbsps. Butter, softened
- 2 tsps. Grated fresh ginger
- 3 cups Powdered sugar
Method of Preparation:
1. Preheat the oven to 350°F.
2. Butter and flour a 13x9x2-inch baking pan. Combine the first 8 ingredients into a Bowl and mix to combine.
3. In another bowl. Whisk in the eggs, milk, oil and 1 tsp. of vanilla extract.
4. Pour the egg mixture into the dry ingredients and mix to combine. Stir in the parsnips and walnuts. 5. Transfer the batter to the prepared pan. Bake for about 25 minutes or until the test toothpick comes out clean. Set the Cake aside and cool the cake completely.
6. To make the icing:
7. While waiting for the cake to cool. In a bowl throw in the Cream Cheese and butter in the bowl and beat until they are smooth. Mix in the fresh ginger and remaining 1/8 tsp. of salt and ½ tsp. vanilla. Gradually add the powdered sugar and beat until the mixture is smooth. Chill for 30 minutes.
8. Then spread the icing over the cake. Serve!
