The Crisper Whisperer: Parsnip Spice Cake Recipe

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground cloves
• 3/4 teaspoon salt
• 3 large eggs
• 1/2 cup canola oil
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 2 tightly packed cups peeled, shredded parsnips
• 1/2 cup walnuts, chopped
• 4 ounces cream cheese, at room temperature
• 2 tablespoons butter, at room temperature
• 1/2 teaspoon peeled, grated fresh ginger
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

1. Preheat the oven to 350u0b0F. Butter and flour a 9-by-13-by-2-inch pan. In a large bowl, combine the flour, sugar, baking powder, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt. Whisk to combine.
2. In a medium bowl, combine the eggs, oil, milk, and vanilla. Whisk to combine. Pour the wet ingredients over the dry ingredients and stir until just mixed well. Stir in parsnips and walnuts.
3. Pour batter into prepared pan and bake for about 25 minutes, until a tester comes out clean from the center of the cake. Cool completely on a rack.
4. When cool, frost with Ginger Cream Cheese Frosting, below, if desired.
5. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, ginger, vanilla, and salt and beat until very smooth. Add the confectioners' sugar a little at a time, beating after each addition, until all the sugar is incorporated and the frosting is smooth. Spread over Parsnip Spice Cake and serve.

flour, sugar, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, salt, eggs, canola oil, milk, vanilla, parsnips, walnuts, cream cheese, butter, ginger, vanilla, salt

Taken from www.seriouseats.com/recipes/2010/03/the-crisper-whisperer-parsnip-spice-cake-recipe.html (may not work)