Wednesday, February 24, 2010

Parsnip Spice Cake

Parsnips are a root vegetable that look like a bleached carrot.  They have a stronger flavor than carrots. This cake is a excellent alternative to Carrot Cake. It was delicious with the ginger cream cheese frosting.

Adapted from Bon Appétit Magazine - March 2008

Parsnip Spice Cake

3/4 cup of all purpose flour
3/4 cup of whole whear flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup vegetable oil
1/2 cup 2% milk
1 1/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3-4 large)
1 cup walnuts, toasted, chopped

4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated peeled fresh ginger
1/2 cup powdered sugar

Preheat oven to 350°F. Butter and flour 9-inch spring-form 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 center comes out clean, about 25 minutes. Cool cake completely in pan on a rack.

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 powdered sugar and beat until frosting is smooth. Spread over cake. (Frosting can be prepared 1 day ahead. Cover and chill.)

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