Pumpkin Parsnip Cake

• 1 12 cups squash puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 14 teaspoon nutmeg
• 2 eggs
• 12 cup unsweetened applesauce
• 1 tablespoon flax seed meal
• 3 tablespoons water
• 1 cup sugar
• 12 cup brown sugar
• 14 cup vegetable oil
• 1 teaspoon vanilla
• 3 cups coarsely grated parsnips

1. Preheat oven to 350 and prepare a 9x13 pan.
2. In one bowl, whisk together the dry ingredients (flour, baking powder, spices, baking soda, salt).
3. In large bowl, beat eggs, and combine in the pumpkin, applesauce, flax meal and water, sugars, oil, vanilla.
4. Add in dry ingredients, mix until just incorporated.
5. Fold in grated parsnips.
6. Transfer to prepared pan and bake 30 minutes or until a toothpick inserted to test comes out clean.

puree, flour, baking powder, ginger, cinnamon, baking soda, salt, nutmeg, eggs, unsweetened applesauce, flax seed, water, sugar, brown sugar, vegetable oil, vanilla, parsnips

Taken from www.food.com/recipe/pumpkin-parsnip-cake-524368 (may not work)