Parsnip Cake With Cinnamon And Walnut Icing

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.

2. 2

   In an electric mixer, cream the butter, oil, granulated sugar, and brown sugar until smooth. Sift the flour, baking powder, baking soda, ½ teaspoon cinnamon, and salt into a bowl.

3. 3

   Add the eggs to the butter mixture one at a time, mixing well after each. Alternate adding the flour mixture (½ cup at a time) with mixing in the parsnips, ground walnuts, and vanilla. Divide batter evenly between the pans and spread flat.

4. 4

   Bake 30 to 40 minutes or until the center springs back when touched. Cool completely on wire racks.

5. 5

   Make the icing: beat the cream cheese and remaining butter until smooth. Add the chopped walnuts and remaining ½ teaspoon cinnamon. Add powdered sugar 1 cup at a time until the frosting is spreadable.

6. 6

   Slice each cake in half horizontally. Place the first layer on a plate, brush with simple syrup, and spread ½ cup frosting over it. Repeat layering. Ice the entire cake with remaining frosting. Refrigerate for 30 minutes before slicing.