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parsnip cake cream cheese Misfit Garden Recipe

Parsnip Cake with Ginger Cream-Cheese Icing

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground allspice
  • ¾ teaspoon ground cloves
  • ¾ teaspoon salt
  • 3 large eggs
  • ½ cup canola oil
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups peeled, shredded parsnips
  • ½ cup walnuts, chopped.
For the frosting
  • 1 cup cream cheese, at room temperature
  • 2 tablespoons butter, at room temperature
  • 1 ½ teaspoons peeled, grated fresh ginger or can substitute for ground.
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 cups icing sugar
  • 1 tablespoon whole milk (if needed)

For the cake

  1. Preheat the oven to 180C.
  2. In a large bowl, combine all the dry ingredients; flour, sugar, baking powder, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt and mix well.
  3. In a medium bowl, combine all the wet ingredients; eggs, oil, milk, and vanilla. Whisk to combine.
  4. Pour the wet ingredients over the dry ingredients and stir until just mixed well. Stir in parsnips and walnuts.
  5. Pour batter into prepared lined pan and bake for about 25 minutes, until a tester comes out clean from the center of the cake. Cool completely on a rack.

For the icing

  1. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, ginger, vanilla, and salt and beat until very smooth.
  2. Add the icing sugar a little at a time, beating after each addition, until all the sugar is incorporated and the frosting is smooth. If frosting seems too thick, add milk and beat until smooth.
  3. Spread over the cake when is completely cooled.


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