A moist cake that is similar to a carrot cake but made with grated parsnips. Topped with chocolate cream cheese icing.
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 18
Ingredients
Cake
1cupoil
1/4cupmilk
3eggs
2tspvanilla
3/4cupwhite sugar
3/4cupbrown sugar
2cupsflour
1tspsalt
2tspbaking powder
1/2tspbaking soda
2tspcinnamon
2cupsparsnips, peeled and grated
3/4cupchopped walnuts, or pecans
Icing
8ozcream cheese
1/4cupbutter, softened
2/3cupcocoa powder
3cupsicing sugar
1tbspmilk
Instructions
Preheat oven for 350F.
Grease and flour a 13x9 cake pan.
Mix together the oil, milk, sugars, eggs and vanilla until creamy and smooth.
In a separate bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Slowly beat the flour mixture into the wet ingredients until fully combined and no longer lumpy.
Mix in the grated parsnips and walnuts.
Pour the batter in the cake pan and bake for 30-35 minutes. A toothpick inserted should come out clean. Bake a little longer, if necessary.
Cool on a wire rack.
To make the frosting, beat the cream cheese and butter until smooth. Slowly beat in the cocoa, icing sugar and milk. The frosting should be smooth and spreadable.
Once the cake is completely cooled, spread on the frosting.