Parsnip Cake
Adapted from: https://www.epicurious.com/recipes/food/views/parsnip-spice-cake-with-ginger-cream-cheese-frosting-234161
Ingredients
1 Cup (240mL) All-purpose flour
½ Cup (120 mL) Whole wheat flour
1 Cup (240mL) White sugar
1 Tbsp (15 mL) Ground ginger
2 tsp (10 mL) Baking powder
1 ½ tsp (7.5 mL) Ground cinnamon
¾ tsp (3.5 mL) Salt
¾ tsp (3.5 mL) Ground nutmeg
¾ tsp (3.5 mL) Ground allspice
¾ tsp (3.5 mL) Ground cloves
3 Large eggs
½ Cup (120 mL) Canola oil or vegetable oil
½ Cup (120 mL) Canned pineapple chunks
1 tsp (5 mL) Vanilla extract
2 cups packed (500 mL) Parsnips, shredded and peeled (about 2 large parsnips)
½ Cup (120 mL) Walnuts, toasted, chopped
Directions
Preheat oven to 350°F. Line a 9x13 inch cake pan with parchment. Dust the parchment lightly with all-purpose flour and set aside.
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, and vanilla in medium bowl to combine. Scoop ½ cup of pineapple chunks from can and fill the measuring cup to the top with canned juice and stir into mixture.
Pour egg mixture over dry ingredients; stir until just combined.
Fold in parsnips and walnuts. Transfer batter to pan.
Bake until tester inserted into center comes out clean, about 35-40 minutes. Cool cake completely in pan on rack
