Parsnip Spice Cake With Ginger Cream Cheese Frosting Recipe

Name: Parsnip Spice Cake With Ginger Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose 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 ground nutmeg; 3/4 teaspoon ground allspice; 3/4 teaspoon ground cloves; 3 large eggs; 1/2 cup canola oil or vegetable oil; 1/2 cup whole milk; 1 1/2 teaspoons vanilla extract, divided; 2 cups (packed) shredded peeled parsnips (about 3 large); 1/2 cup walnuts, toasted, chopped; 4 ounces cream cheese, room temperature; 2 tablespoons butter, room temperature; 2 teaspoons grated peeled fresh ginger; 3 cups (about 12 ounces) powdered sugar

Servings: persons

1 1/2 cups all purpose 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 ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup canola oil or vegetable oil
1/2 cup whole milk
1 1/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
1/2 cup walnuts, toasted, chopped
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated peeled fresh ginger
3 cups (about 12 ounces) powdered sugar

1
Preheat oven to 350u00b0F. Butter and flour 13x9x2-inch 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 rack.
2
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. (Can be prepared 1 day ahead. Cover and chill.)

1357

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1 cup sugar, 1 tablespoon ground ginger, 2 teaspoons baking powder, and more.

Yes, Parsnip Spice Cake With Ginger Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Parsnip Spice Cake With Ginger Cream Cheese Frosting

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