Parsnip Spice Cake With Ginger Cream Cheese Frosting Recipes

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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

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

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.)

SPICY GINGER APPLESAUCE CAKE WITH CREAM CHEESE FROSTING



Spicy Ginger Applesauce Cake With Cream Cheese Frosting image

This simple sheet cake is packed with three kinds of spicy ginger: fresh, ground and crystallized. The cake is delicious on its own, but cream cheese frosting and a sprinkle of crystallized ginger push it closer to dessert. The cake can be made a day in advance, covered and refrigerated and brought to room temperature before serving. The crystallized ginger should be sprinkled on just before serving as it will weep in the fridge.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 24

1 1/4 cups/275 grams light brown sugar
2 large eggs
2 cups/480 milliliters unsweetened applesauce
3/4 cup/180 grams neutral oil like canola or grapeseed
2 tablespoons fresh ginger, peeled and finely grated
1 tablespoon ground ginger
1 teaspoon finely grated orange zest
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
2 cups/255 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup/85 grams finely chopped crystallized ginger
12 ounces/350 grams cream cheese, softened
1/2 cup/115 grams unsalted butter, softened
2 1/4 cups/226 grams confectioners' sugar, sifted
1 tablespoon fresh ginger, peeled and finely grated
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of kosher salt
1/2 cup/85 grams finely chopped crystallized ginger

Steps:

  • Heat oven to 350 degrees. Butter and flour a 9-by-13-inch glass or light-colored metal baking pan.
  • In a large bowl, whisk sugar and eggs until light, about 1 minute. Add applesauce, oil, fresh and ground ginger, orange zest, cinnamon, cardamom, allspice, vanilla extract and salt. Whisk to combine.
  • Add the flour, baking soda and baking powder, and whisk until just combined. Fold in 1/2 cup chopped candied ginger.
  • Pour the batter into the prepared pan, smooth the top and firmly tap the pan on a countertop to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 35 minutes. Cool the cake in the pan on a rack.
  • When the cake is cool, make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the mixer speed up to medium-high and whip until smooth. Scrape down the bottom and sides of the bowl. Add the ginger, lemon zest, vanilla and salt, and mix on low.
  • Spread the frosting over the cooled cake in dramatic swoops and swirls, then sprinkle the remaining 1/2 cup crystalized ginger on top. Serve at room temperature.

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Top Asked Questions

What is parsnip cake?
Parsnip cake isn’t as strange as it sounds. Similar to carrots in their sweetness, parsnips add an earthy, nutty edge that’s just lovely cozied up with warm spices and pecans. A little cream cheese frosting makes the cake both familiar and new at the same time.
How to make homemade spice cake?
Follow my straightforward steps for the best homemade spice cake: Step 1: Preheat the oven and spray two 9-inch round cake pans. Step 2: Whisk together the dry ingredients including flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves, and nutmeg.
What is the best frosting for spice cake?
But we all know tangy cream cheese frosting is spice cake’s favorite friend so let’s whip up a batch of silky cream cheese frosting and pile it on! Mix it up and try brown butter cream cheese frosting used on banana layer cake or cinnamon cream cheese frosting used on banana cupcakes. You could even garnish each slice with whipped cream.
How do you make a ginger cake?
Instructions For the cake: Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.

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