PARSNIP SHEET CAKE WITH CREAM CHEESE FROSTING AND GINGER
Like carrot cake, parsnip cake is lightly spiced, exceedingly moist and slathered with cream cheese frosting. This version, adapted from Susan Spungen's cookbook, "Open Kitchen," is less sweet than most. In her original recipe, Ms. Spungen candies slices of fresh ginger root to make a spectacular presentation, but store-bought crystallized ginger tastes just as spicy-sweet and delicious.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 24
Steps:
- Prepare the cake: Heat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
- Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool, then coarsely chop.
- In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla. In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until thoroughly combined. Stir in the parsnips, raisins and walnuts.
- Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 35 to 40 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely. When cooled, invert onto a serving platter.
- Prepare the frosting: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer). Cream the cream cheese until smooth, then add the butter, confectioners' sugar, maple syrup and vanilla. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. Top with the candied ginger. The cake keeps well for several days at room temperature.
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munir han
[email protected]I'm so glad I found this recipe! This cake is absolutely delicious and it's so easy to make.
Nati Bruk
[email protected]This cake is perfect for fall! The flavors of the parsnips, ginger, and cinnamon are all so warm and comforting.
Tallulah Swainfhhvghfytmoosc
[email protected]I love the unique flavor of this cake! The parsnips and ginger give it a warm and comforting taste.
Amir BuTT
[email protected]This cake is so easy to make and it's so delicious! I will definitely be making it again.
Amir Chachar
[email protected]I'm so glad I tried this cake! It's definitely a new favorite.
Nila Islam
[email protected]This cake is perfect for a crowd! I made it for a birthday party and it was a huge hit.
Sinomtha Monalisa
[email protected]I'm not sure what I was expecting, but this cake was so much better than I thought it would be! The parsnips give it a unique flavor that I really enjoyed.
Todd S. Sallomi
[email protected]This cake is so moist and flavorful! I love the combination of parsnips and ginger.
Inlike Jumpman
[email protected]I made this cake gluten-free by using gluten-free flour and it turned out great! I also used a dairy-free cream cheese frosting and it was just as delicious.
Ian Steffen
[email protected]This cake is perfect for fall! The flavors of the parsnips, ginger, and cinnamon are all so warm and comforting.
Che Princely
[email protected]I'm not a huge fan of parsnips, but this cake was surprisingly good! The parsnips add a unique flavor to the cake that I really enjoyed.
Joseph Burnash
[email protected]This cake is so easy to make and it turned out so well! I will definitely be making it again.
Dakshayani M p
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it.
Ava Blakely
[email protected]This parsnip sheet cake is absolutely delicious! The cake is moist and flavorful, and the cream cheese frosting is the perfect complement. I will definitely be making this cake again.