Parsnip Spice Cake with Cream Cheese Frosting

INGREDIENTS

FOR THE CAKE:

•  Unsalted butter, for greasing the pan
• 1 ½ cups all-purpose flour, plus more for the pan
• 1 ½ cups walnuts
• ¾ cup plus 3 tablespoons vegetable oil
• ¾ cup granulated sugar
• ¾ cup  light brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon kosher salt
• 3 cups grated parsnips (from about 4 parsnips)

FOR THE FROSTING:

• 8 ounces cream cheese, at room temperature
• ½ cup unsalted butter (1 stick), softened
• 1 cup confectioners’ sugar, sifted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

DIRETCIONS

1. Heat oven to 350 degrees.
2. Butter a 9-by-9-inch metal baking pan.
3. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
4. Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool.
5. Coarsely chop walnuts.
6. In a medium bowl, make wet mixture: whisk together the oil, granulated sugar, brown sugar, eggs and vanilla.
7. In a large bowl, may dry mixture: whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt.
8. Stir the wet ingredients into the dry ingredients until thoroughly combined.
9. Stir in the parsnips and walnuts.
10. Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 40 to 45 minutes.
11. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely.
12. Put the cream cheese in a mixing bowl, and retrieve hand mixer. Cream the cream cheese until smooth, then add the butter, confectioners’ sugar, maple syrup and vanilla.
13. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. The cake keeps well for several days at room temperature.