Parsnip Spice Cake with Ginger Cream Cheese Frosting

Ingredients

• 1.5 cups flour 
• 2 teaspoons double-acting baking powder 
• 2 tablespoons butter room temperature
• 4 ounces cream cheese room temperature
• 3 large eggs 
• 2 teaspoons ginger fresh grated peeled
• 0.8 teaspoon ground allspice 
• 1.5 teaspoons ground cinnamon 
• 0.8 teaspoon ground cloves 
• 1 tablespoon ground ginger 
• 0.8 teaspoon nutmeg 
• 2 cups parsnips shredded packed peeled () ( 3 large)
• 12 ounces powdered sugar 
• 0.8 teaspoon salt 
• 1 cup sugar 
• 1.5 teaspoons vanilla extract divided
• 0.5 cup vegetable oil 
• 0.5 cup walnuts toasted chopped
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan.
2. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine.
3. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine.
4. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts.
5. Transfer batter to prepared pan.
6. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
7. Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth.
8. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)