PARSNIP CAKE WITH CREAM CHEESE FROSTING RECIPES

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.

Steps:

• Preheat oven to 350°F. To prepare cake, cut thin ends of parsnips into 3/4-inch pieces. Cut wide ends of parsnips lengthwise into quarters. Cut out and discard core from each piece; cut pieces into 3/4-inch pieces. Place parsnips on a foil-lined baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Bake at 350°F for 25 minutes or until tender. (Leave oven on.) Place parsnips in a mini food processor with 1/4 cup water; process until smooth. Cool slightly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour and next 5 ingredients (through nutmeg). Place remaining 7 tablespoons oil, 3/4 cup brown sugar, 1 teaspoon vanilla, and eggs in a large bowl; beat with a mixer at medium speed until well combined (about 2 minutes). With mixer on low speed, gradually add flour mixture and buttermilk alternately to oil mixture, beginning and ending with flour mixture. Add parsnips; beat just until combined. Spread batter into a 13- x 9-inch light-colored metal baking pan coated with cooking spray. Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan. To prepare icing, place butter and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add powdered sugar, 1/3 cup brown sugar, 1/2 teaspoon vanilla, and 1/4 teaspoon salt; beat just until combined. Spread icing over cake; sprinkle with pecans.