PARSNIP SPICE CAKE

Parsnip Spice Cake image

Yield makes 1 9-inch round cake or about 2 dozen cupcakes

Number Of Ingredients 19

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2 large eggs
1/2 cup neutral-flavored cooking oil, such as canola or soybean
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground ginger
Pinch of ground cloves
2 cups very coarsely grated parsnip (2 to 3 medium parsnips)
1/3 cup roughly chopped dried sour or sweet cherries or dried cranberries, plus extra for garnish
1/2 cup walnut pieces (optional)
1 cup all-purpose flour
Cream Cheese Frosting (recipe follows)
Cream Cheese Frosting
6 tablespoons (3/4 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 teaspoon vanilla extract
2 teaspoons freshly squeezed lemon juice
About 3/4 cup powdered sugar, sifted
(makes about 1 1/2 cups)

Steps:

Preheat the oven to 350˚F. Grease a 9-inch round cake pan or two 12-cup muffin tins (or line the muffin tins with cupcake papers).
In a medium bowl, whisk together the eggs, oil, sugar, baking soda, salt, ginger, and cloves. Add the parsnips, cherries or cranberries, and walnuts and whisk thoroughly. Stir in the flour and mix until fully combined. Pour the batter into the cake pan or fill the muffin tins three-quarters full. Bake until a toothpick inserted into the center comes out clean, 20 minutes for cupcakes or 40 minutes for a cake. Let cool for 5 minutes in the pan before inverting onto a cooling rack to cool completely.
Frost with the cream cheese frosting and garnish with additional cherries.
Cream Cheese Frosting
Beat the butter in a small bowl and add the cream cheese. Mix until thoroughly blended, scraping the sides of the bowl while stirring. Stir in the vanilla and lemon juice. Add the powdered sugar, 1/4 cup at a time. Taste after each addition for sweetness. Add more powdered sugar until the desired level of sweetness is reached.
Make Ahead
The cake or cupcakes can be stored, covered, for up 3 days at room temperature or 5 days in the refrigerator.