Parsnip Spice Cake with Ginger Cream Cheese Frosting
www.litchfieldfarmersmarket.org
Experience the warmth of fall with a Parsnip Spice Cake and Ginger Cream Cheese Frosting from Litchfield Farmers' Market. Perfect for holiday gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.litchfieldfarmersmarket.org.
Cooking tools:
- Food processor
- Hand mixer
- Microplane
- Cake tester
- Cooling rack
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Peeler
- Chef's knife
- Cutting board
Ingredients
- 1½ cups cake flour
- 1 cup sugar
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon plus ⅛ teaspoon salt
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground allspice
- ¾ teaspoon ground cloves
- 3 large eggs
- ½ cup extra lite olive oil
- ½ cup whole milk
- 1½ teaspoons vanilla extract, divided
- 3 large parsnips, peeled and processes into very small pieces – about 2 cups
- ½ cup walnuts, toasted, chopped
- 4 ounces lite cream cheese, room temperature
- 2 tablespoons butter, room temperature
- 3 teaspoons grated peeled fresh ginger
- 2½ cups Confectioner’s (powdered) sugar
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