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1
Preheat the oven to 350 F. Grease a 9-inch round cake pan or two 12-cup muffin tins (or line the muffin tins with cupcake papers).
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2
In a medium bowl, whisk together the eggs, oil, sugar, baking soda, salt, ginger, and cloves.
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3
Add the parsnips, cherries or cranberries, and walnuts and whisk thoroughly.
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4
Stir in the flour and mix until fully combined.
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5
Pour the batter into the cake pan or fill the muffin tins three-quarters full.
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6
Bake until a toothpick inserted into the center comes out clean, 20 minutes for cupcakes or 40 minutes for a cake.
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7
Let cool for 5 minutes in the pan before inverting onto a cooling rack to cool completely.
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8
Frost with the cream cheese frosting and garnish with additional cherries.
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9
Beat the butter in a small bowl and add the cream cheese.
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10
Mix until thoroughly blended, scraping the sides of the bowl while stirring.
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11
Stir in the vanilla and lemon juice.
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12
Add the powdered sugar, 1/4 cup at a time.
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13
Taste after each addition for sweetness.
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14
Add more powdered sugar until the desired level of sweetness is reached.
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15
The cake or cupcakes can be stored, covered, for up 3 days at room temperature or 5 days in the refrigerator.
