Parsnip Sheet Cake With Cream Cheese Frosting And Ginger Recipes

PARSNIP SHEET CAKE WITH CREAM CHEESE FROSTING AND GINGER

Parsnip Sheet Cake With Cream Cheese Frosting and Ginger image

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

Ingredients

Unsalted butter, for greasing the pan
1 1/2 cups/185 grams all-purpose flour, plus more for the pan
1 1/2 cups/185 grams walnuts
3/4 cup plus 3 tablespoons/225 milliliters roasted walnut oil or vegetable oil
3/4 cup/150 grams granulated sugar
3/4 cup/165 grams light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground cloves
A generous grating of nutmeg
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
3 cups grated parsnips (from about 4 parsnips)
3/4 cup golden raisins
8 ounces/225 grams cream cheese, at room temperature
1/2 cup/115 grams unsalted butter (1 stick), softened
1 cup/120 grams confectioners' sugar, sifted
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup chopped crystallized ginger

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.

PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING

Parsnip Spice Cake with Ginger Cream Cheese Frosting image

Provided by Jill Silverman Hough

Categories Cake Cheese Ginger Vegetable Dessert Bake Christmas Thanksgiving Cream Cheese Vanilla Parsnip Birthday Shower Cinnamon Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 19

Ingredients

1 1/2 cups all purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup canola oil or vegetable oil
1/2 cup whole milk
1 1/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
1/2 cup walnuts, toasted, chopped
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated peeled fresh ginger
3 cups (about 12 ounces) powdered sugar

Steps:

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

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Preheat oven to 190°C/374°F. Grease a baking pan and line it with parchment paper. Zest orange, pluck leaves from thyme sprigs and set aside. Peel parsnips and finely grate them into a bowl.
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Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
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