Parsnip Spice Cake with Ginger Cream Cheese Frosting

Name: Parsnip Spice Cake with Ginger Cream Cheese Frosting
Yield: 12 to 16 Servings
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

By Jill Silverman HoughPhotographer Tina Rupp

November 2, 2008

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Recipe notes