Parsnip Spice Cake With Ginger Cream Cheese Frosting  Parsnip Spice Cake With Ginger Cream Cheese Frosting 2824 parsnip spice cake with ginger cream cheese frosting

Parsnip Spice Cake With Ginger Cream Cheese Frosting

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recipe image  Parsnip Spice Cake With Ginger Cream Cheese Frosting e2a3a227a0348bdfbf62e910bfee5fb2 l

Ingredients

12 to 16 Servings

1

1/2 cups all motive flour

1

cup sugar

1

tablespoon ground ginger

2

teaspoons baking powder

1

1/2 teaspoons ground cinnamon

3

/4 teaspoon plus 1/8 teaspoon salt

3

/4 teaspoon ground nutmeg

3

/4 teaspoon ground allspice

3

/4 teaspoon ground cloves

3

massive eggs

1

/2 cup canola oil or vegetable oil

1

/2 cup total milk

1

1/2 teaspoons vanilla extract, divided

2

cups (packed) shredded peeled parsnips (about 3 massive)

1

/2 cup walnuts, toasted, chopped

4

ounces cream cheese, room temperature

2

tablespoons butter, room temperature

2

teaspoons grated peeled new ginger

3

cups (about 12 ounces) powdered sugar

Preparation

  1. Step 1

    Preheat oven to 350°F. Butter and flour 13x9x2-trot baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in massive bowl; streak to mix. Traipse eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to mix. Pour egg combination over dry system; slump till unbiased correct mixed. Scoot in parsnips and walnuts. Switch batter to ready pan. Bake till tester inserted into center comes out easy, about 25 minutes. Frigid cake fully in pan on rack.

    Step 2

    Beat cream cheese and butter in massive bowl till relaxed. Beat in new ginger and final 1/8 teaspoon salt and 1/2 teaspoon vanilla. Step by step add powdered sugar and beat till frosting is relaxed. Spread over cake. DO AHEAD Also can moreover be ready 1 day ahead. Hide and kick back.

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