Parsnip Cake With Cinnamon And Walnut Icing
Ingredients
- 0.3 cup unsalted butter, softened
- 0.3 cup vegetable oil
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon, divided
- 1 pinch salt
- 2 large eggs
- 1 0.5 cup shredded parsnips
- 0.5 cup ground walnuts
- 0.5 tsp pure vanilla extract
- 4 oz cream cheese, softened
- 0.5 cup chopped walnuts
- 2 cup powdered sugar
- 0.5 cup simple syrup
Instructions
- 1
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- 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
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
Bake 30 to 40 minutes or until the center springs back when touched. Cool completely on wire racks.
- 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
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.