Three-Layer Parsnip Cake with Cream Cheese Frosting from Roots: The Definitive Compendium by Diane M

Name: Three-Layer Parsnip Cake with Cream Cheese Frosting from Roots: The Definitive Compendium by Diane M
Ingredients: 2 tsp. ground cinnamon; Two 8-oz/225-g packages cream cheese, at room temperature; 4 large eggs; 2 cups/200 g confectioners’ sugar, sifted; 1 cup/225 g unsalted butter, at room temperature; ½ cup/40 g sweetened flaked coconut for garnish (optional); 1 tbsp. fresh lemon juice; 1 cup/240 ml. canola or other neutral oil; ½ cup/85 g golden raisins; 2 cups/400 g granulated sugar; 3 cups/680 g grated parsnips, about 8 trimmed and peeled parsnips (see Cook’s Note); ½ tsp. Freshly ground nutmeg; 1 tsp. kosher or fine sea salt; Unsalted butter for the cake pans, at room temperature; 1 cup/115 g chopped walnuts; 1 cup/85 g sweetened flaked dried coconut; 2 tsp. baking soda; 2 cups/255 g all-purpose flour, plus more for dusting the pans; 2 tsp. baking powder

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Think carrot cake, but with parsnips—a natural switcheroo! You get the same delightfully moist texture and sweet flavor from ivory white parsnips that you get from carrots. I am a confirmed...

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Ingredients

2 tsp. ground cinnamon
Two 8-oz/225-g packages cream cheese, at room temperature
4 large eggs
2 cups/200 g confectioners’ sugar, sifted
1 cup/225 g unsalted butter, at room temperature
½ cup/40 g sweetened flaked coconut for garnish (optional)
1 tbsp. fresh lemon juice
1 cup/240 ml. canola or other neutral oil
½ cup/85 g golden raisins
2 cups/400 g granulated sugar
3 cups/680 g grated parsnips, about 8 trimmed and peeled parsnips (see Cook’s Note)
½ tsp. Freshly ground nutmeg
1 tsp. kosher or fine sea salt
Unsalted butter for the cake pans, at room temperature
1 cup/115 g chopped walnuts
1 cup/85 g sweetened flaked dried coconut
2 tsp. baking soda
2 cups/255 g all-purpose flour, plus more for dusting the pans
2 tsp. baking powder