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1
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans.
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2
In the bowl of an electric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar, and brown sugar.
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3
Cream the mixture until smooth.
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4
Sift the flour, baking powder, baking soda, 1 teaspoon cinnamon, and salt into a small mixing bowl.
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5
Add the egg to the butter/sugar mixture, one at a time.
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6
Add the flour mixture to the butter/sugar mixture, 1/2 cup at a time.
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7
Add the parsnips, ground walnuts and vanilla.
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8
Mix well.
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9
Pour the batter into the prepared pans and spread evenly.
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10
Place in the oven and bake for about 30 to 40 minutes or until the center sprigs back when touched.
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11
Remove from the oven and cool.
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12
In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
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13
Mix well.
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14
Add the walnut pieces and remaining 1 teaspoon cinnamon.
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15
Mix well.
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16
Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
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17
To assemble, slice each cake in half.
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18
Place on half in the center of a serving plate.
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19
Brush the top of the cake with the simple syrup.
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20
Spread 1/2 cup of the frosting over the first layer.
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21
Repeat the above process until all of the layers are used.
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22
Ice the entire cake with the remaining frosting.
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23
Refrigerate the cake for 30 minutes.
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24
Slice the cake and serve.
