Parsnip Cake with Ginger Cream-Cheese Icing – Misfit Garden

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon ground ginger
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground nutmeg
• ¾ teaspoon ground allspice
• ¾ teaspoon ground cloves
• ¾ teaspoon salt
• 3 large eggs
• ½ cup canola oil
• ½ cup whole milk
• 1 teaspoon vanilla extract
• 2 cups peeled, shredded parsnips
• ½ cup walnuts, chopped.
• 1 cup cream cheese, at room temperature
• 2 tablespoons butter, at room temperature
• 1 ½ teaspoons peeled, grated fresh ginger or can substitute for ground.
• ⅛ teaspoon salt
• 2 cups icing sugar
• 1 tablespoon whole milk (if needed)