Monday Monday, I can't remember the rest of the song and it's a good thing you can't hear me sing. I have a problem of waking up at about 4:30 every morning and I get up, if you are noticing that my posting is getting later it is on purpose. I am trying to sleep in until at least 6:30. I don't know what my problem is, maybe it's that time of life or I am just so excited to post I can't contain myself. HAHA I should have saved this and posted it tomorrow on veggie Tuesday. If you don't tell people what is in this cake they will never be able to tell. It really tastes like a spice cake with a little texture. With all of the gardens going in this year this is a creative way to use part of the garden in a dessert. If you are fond of parsnips you will love this cake . It was heavy but moist and tender at the same time. I am sure when the parsnips are on you could grate up and freeze to use at a later date. Parsnip Spice Cake
11/2 cup all purpose flour 1 cup sugar 1 tablespoon ground ginger 2 teaspoons baking powder 11/2 teaspoon ground cinnamon 3/4 teaspoon salt 3/4 teaspoon ground nutmeg 3/4 teaspoon ground allspice 3/4 teaspoon ground cloves 3 large eggs 1/2 cup canola oil ( I used olive oil) 1/2 whole milk ( I used skim milk) 1 1/2 teaspoon vanilla extract, divided 2 cups grated peeled parsnips ( 2 large parsnips) 1/2 cup walnuts, toasted, chopped
4 ounces cream cheese, room temperature 2 tablespoons butter, room temperature 2 teaspoons grated fresh ginger ( I used dried ginger) 3 cup powdered sugar
Preheat over to 350 F. Butter and flour 13x9x2 - inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth Spread over cake.
My name is Lynette and this is my blog. Each day I will offer a different cooking experience. My husband and I are empty nesters and we have found that eating at home is enjoyable, healthier and saves money. My blog will offer many different types of food items not seen on other blogs. Stay tuned for more great recipes ideas.