Parsnip Cake

1 1/2 cups flour
1 cup sugar
1 tbls ground ginger
2 tsp baking powder
1 1/2 tsp ground cinnamon
3/4 tsp plus 1/8 tsp salt
3/4 tsp ground nutmeg
3/4 tsp ground allspice
3/4 tsp ground cloves
3 large eggs or 1 cup of applesauce
1/2 cup olive oil
1/2 cup milk
1 1/2 tsp vanilla extract, divided
2 cups (packed) shredded peeled parsnips
8 oz cream cheese, room temperature
2 tbls butter, room temperature
2 tbls lemon juice
2 tbls grated peeled fresh ginger
3 cups (about 12 oz) powdered sugar (Use extra if too wet)

Preheat oven to 350°F. Butter and flour a 13x9x2 baking pan or two 8″ rounds. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 tsp salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs (applesauce), oil, milk, and 1 tsp vanilla in medium bowl to combine. Pour wet mixture over dry ingredients; stir until just combined. Stir in parsnips. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. Trim edges off and cut in half or pop out of rounds. 

Beat 8 oz cream cheese and 1 stick salted butter in large bowl until smooth. Beat in fresh ginger, lemon juice, and remaining 1/8 tsp salt and 1/2 tsp vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread on one half from edge to edge, and then place second layer on top. Then spread the remaining frosting all over the top and sides of the cake.

You can choose to blend fruit juice of your choice (it was mashed strawberries for this particular cake) in 8oz of cream cheese.1535588_10203092763223912_1401308005_n
Pictured above are square and round parsnip cakes and a plate of brown scones and Barm Brac.
The edges are delicious with a dollop of frosting on the side, and will prevent your cake from being touched by naughty children and bored spouses .