Spiced Parsnip Cake with Cream Cheese Frosting
"This twist on classic carrot cake swaps in parsnips in place of carrots. Get the recipe from Misfits Market...."
INGREDIENTS
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1 1/2 cups all-purpose flour (or 1½ cups plus 3 tablespoons cake flour)
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1 1/2 cups unsalted pistachios, walnuts, or pecans, roughly chopped
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3/4 cup golden raisins
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3/4 cup granulated sugar
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3/4 cup light brown sugar
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2 teaspoons ground cinnamon
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2 teaspoons ground ginger
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Pinch of ground nutmeg
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Pinch of ground cloves
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1 1/2 teaspoons baking powder
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3/4 teaspoons baking soda
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1/4 teaspoons salt
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3 large eggs
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3/4 cup, plus 3 tablespoons neutral oil like vegetable or sunflower oil
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2-3 tablespoons orange zest (the zest of 2 medium-small oranges)
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1 1/2 teaspoons vanilla extract
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3 cups parsnips, peeled and grated (about 4)
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8 ounces cream cheese at room temperature
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1/2 cup (1 stick) of unsalted butter at room temperature
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1 cup confectioners sugar, sifted
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2 tablespoons maple syrup
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1 teaspoon vanilla extract
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