Parsnip-Ginger Layer Cake with Browned Buttercream Frosting - edible Southeastern Massachusetts

Ingredients

• unsalted butter, at room temperature, for greasing the pans
• 2 cups all-purpose flour, plus extra for dusting the pans
• 1 cup grapeseed or canola oil
• 3 cups peeled and shredded parsnips (about 1¼ pounds)
• 1½-inch knob (1 to 1¼ ounces) fresh ginger, peeled and grated on a Microplane
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon allspice
• 1½ cups sugar
• 3 teaspoons baking powder
• ¾ teaspoon fine sea salt
• 4 large eggs
• ¾ cup low-fat or whole milk
• 1 tablespoon pure vanilla extract
• ½ cup toasted pecans or walnuts, chopped
• Brown Buttercream Frosting (recipe follows)