Parsnip Spice Cake with Ginger Cream Cheese Frosting
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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!).
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