Monday, April 13, 2009

Gourmet Monday

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.


Mary said...

I never would have thought of this, but if you can have a carrot cake why not a parsnip cake? You are a very clever gal!

Cheryl said...

I have never eaten a Parsnip in my life. I want to lick the frosting off that cake!

Tami said...

I love parsnips so I bet this cake is delicious! It looks so moist. YUM! Like Cheryl said, I want to stick my finger in the frosting. lol!

teresa said...

Great idea! This looks like it's full of good stuff mmmmm!

Sara said...

I love parsnips, but have never thought to put them in a cake. I am going to make this for my husband and see if he notices the parsnips!

Ginger said...

That is for sure the most interesting cake I have ever come across!! It looks really really good.. This is definitely one for me to try. Thanks for sharing.

Jessica@Foodmayhem said...

How interesting! I've never thought of baking a cake with parsnips.

Donna-FFW said...

How cool is that! Never would have thought, that frosting looks so delicious!!

Lynda said...

I've not heard of parsnip cake before, but it sure looks moist and delicious! And topped with cream cheese frosting makes it a winner for sure!

Anonymous said...

Parsnip cake is a neat idea! I would love to have a taste!

Deb Schiff said...

Lovely cake!
I've got a recipe reworked from a Moosewood book for parsnip cake, too. You can find it here:

Johanna said...

I had parsnip cake for the first time last year in a cafe and have wanted to try making it but have never come across a recipe before - this looks fab!