Root Cake
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INGREDIENTS
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3/4 cup vegetable oil, plus more for the pan
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2 cups all-purpose flour, plus more for the pan
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8 ounces parsnips, peeled and coarsely chopped (about 2 packed cups, from about 1 large)
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1 cup whole milk
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4 large eggs
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12 ounces carrots, peeled and coarsely chopped (about 2 1/2 packed cups, from about 3 medium)
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1 1/3 cups granulated sugar
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1 1/2 teaspoons kosher salt
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1 teaspoon ground star anise
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1 teaspoon ground ginger
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1/2 teaspoon almond extract
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1/4 teaspoon ground white pepper
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1 tablespoon baking powder
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12 ounces cream cheese, at room temperature
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12 ounces (3 sticks) unsalted butter, at room temperature
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1 1/2 cups confectioners' sugar, sifted
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1 teaspoon kosher salt
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2 ounces carrot juice
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1 teaspoon natural vanilla extract
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1 teaspoon natural bitter almond extract
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1 teaspoon natural anise extract
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1 large carrot, peeled and grated fine (on a large-hole rasp grater)
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