Hello Lovely Members – this recipe is just for you! Please post photos of it once you make it, and let me know if you like it. I created it just for you!

Lest you think parsnips don’t belong in cake, may I remind you of how delicious carrot cake is? Don’t knock it ‘til you try it, and once you try it, it will knock your socks off (pssst…it’s the ginger!).

Cake Ingredients

1-1/2 cups all-purpose flour
3/4 cup organic granulated sugar
2 teaspoons ground ginger
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon

Spread over cake. The frosting can be prepared a day ahead. Just cover, refrigerate, and fluff with a fork when ready to use.

Yield: 8 to 10 servings

Soy-free if using soy-free Earth Balance and milk