Parsnip Spice Cake

Name: Parsnip Spice Cake
Yield: makes 1 9-inch round cake or about 2 dozen cupcakes
Ingredients: 2 large eggs; 1/2 cup neutral-flavored cooking oil, such as canola or soybean; 1 cup sugar; 1 teaspoon baking soda; 1/2 teaspoon table salt; 1 teaspoon ground ginger; Pinch of ground cloves; 2 cups very coarsely grated parsnip (2 to 3 medium parsnips); 1/3 cup roughly chopped dried sour or sweet cherries or dried cranberries, plus extra for garnish; 1/2 cup walnut pieces (optional); 1 cup all-purpose flour; Cream Cheese Frosting (recipe follows); 6 tablespoons (3/4 stick) unsalted butter, softened; 8 ounces cream cheese, softened; 3/4 teaspoon vanilla extract; 2 teaspoons freshly squeezed lemon juice; About 3/4 cup powdered sugar, sifted; (makes about 1 1/2 cups)

December 22, 2011

PARSNIPS HAVE A DEEPER, MORE SOULFUL FLAVOR than carrots, and this hearty root vegetable takes center stage in our version of a carrot cake. Sweet and spiced with ginger and cloves, this moist cake makes a great birthday cake or anytime cake.

Recipe notes

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