Spiced parsnip cake with cream cheese frosting

Step 1/3

• ⅛ orange
• ½ sprigs thyme
• 46⅔ g parsnips

• oven
• baking pan (9x13 in., with removable bottom)
• parchment paper
• peeler
• box grater
• fine grater
• bowl

Preheat oven to 190°C/374°F. Grease a baking pan and line it with parchment paper. Zest orange, pluck leaves from thyme sprigs and set aside. Peel parsnips and finely grate them into a bowl.

Step 2/3

• 46⅔ g flour
• ¼ baking powder
• ⅛ tsp baking soda
• ¼ tsp ground ginger
• ⅛ tsp salt
• ½ eggs
• 33⅓ g sugar
• 13⅓ g brown sugar
• 45⅓ ml vegetable oil

• bowl
• rubber spatula
• stand mixer with paddle
• stand mixer with whisk
• wooden spoon

In a bowl, mix flour with baking powder, baking soda, ground ginger and salt. In a stand mixer, beat eggs with sugar until frothy, add in vegetable oil little by little in the process. Fold in grated parsnip, mix with a spatula to combine. Fold in spoonfuls of flour mixture and mix again, until a smooth batter forms. Fill a lined baking pan with batter, transfer to oven and bake for approx. 40 min.

Step 3/3

• 26⅔ g butter (room temperature)
• 6⅔ g confectioner’s sugar
• 53⅓ g cream cheese
• 13⅓ g candied ginger

• knife
• cutting board

For the frosting, beat butter with powdered sugar for approx. 10 min. until light and creamy, then gradually fold in cream cheese. Roughly chop candied ginger. Cover the top of cooled parsnip cake with frosting, sprinkle with orange zest, candied ginger, and thyme leaves. Cut cake into squares. Enjoy!

Enjoy your meal!