Bakes 12 to 16 servings
This is a new alternative version of the carrot cake.
- One and a half cups of flour
- One cup of sugar
- One tablespoon of ginger
- Two teaspoons of baking powder
- One and a half teaspoons of cinnamon
- Three-quarter teaspoon plus one-eighth teaspoon of salt
- Three-quarter teaspoon of nutmeg
- Three-quarter teaspoon of allspice
- Three-quarter teaspoon of cloves
- Three eggs
- Half a cup of vegetable oil or canola oil
- Half a cup of milk
- One and a half teaspoons of vanilla extract
- Two cups of packed and shredded peeled parsnips, which is about three large
- Half a cup of chopped and toasted walnuts
- Four ounces of cream cheese, room temperature
- Two tablespoons of butter, room temperature
- Two teaspoons of grated peeled ginger
- Three cups of powdered sugar
Heat oven to 350°Fahrenheit. Flour and butter a 13x9x2-inch pan. Mix cinnamon, baking powder, ginger, sugar, and flour in a large bowl. In addition, add in three-quarter teaspoon of salt, cloves, allspice, and nutmeg to the bowl; stir all contents to combine. Whisk milk, oil, eggs, and one teaspoon of vanilla in medium bowl to combine. Drizzle egg mixture over dry ingredients; mix until combined. Stir in walnuts and parsnips. Move batter to pan. Cook for about 25 minutes until tester inserted comes out clean and cool cake in pan.
Whisk butter and cream cheese in bowl. Add in ginger and remaining one-eighth teaspoon of salt and half a teaspoon of vanilla. Add powdered sugar and stir until frosting is smooth. Spread over cake.
Note: Keep refrigerated to last more than one day.