Parsnip-Ginger Layer Cake
This takes spice cake to a whole new level. It's amped up with parsnips and fresh ginger and balanced with the most perfect sweet-and-nutty, browned butter frosting. Serve it as a layered birthday cake with frosting in the middle and on top, or bake it into cupcakes. Top with browned buttercream frosting, recipe here.
From The Vegetable Butcher by Cara Mangini
INGREDIENTS
Unsalted butter, at room temperature, for greasing the pans
2 cups all-purpose flour, plus extra for dusting the pans
1 cup SunCoco oil or melted coconut oil
3 cups peeled and shredded parsnips (about 1¼ pounds)
1½-inch knob (1 to 1¼ ounces) fresh ginger, peeled and grated on a Microplane
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon allspice
1½ cups sugar
3 teaspoons baking powder
¼ teaspoon fine sea salt
4 large eggs
¼ cup low-fat or whole milk
1 tablespoon pure vanilla extract
½ cup toasted pecans or walnuts, chopped
DIRECTIONS
1. Preheat the oven to 350°F. Butter and flour the bottoms and sides of two 9 inch cake pans. Line the bottom of each with a round of parchment paper.
2. Heat ¼ cup of the oil in a large skillet over medium heat. When it is hot but not smoking, add the parsnips and fresh ginger and stir to coat. Cook, stirring occasionally, until the parsnips are fragrant and tender, 7 to 10 minutes. Remove the pan from the heat and let the parsnip mixture
3. Meanwhile, whisk together the ground ginger, cinnamon, nutmeg, and allspice in a large bowl. Add the 2 cups of flour, the sugar, baking powder, and salt, and whisk until incorporated.
4. In a smaller, separate bowl, whisk together the remaining ¾ cup of oil, the eggs, milk, and vanilla.
5. Add the wet ingredients to the drv ingredients and stir until just combined. Stir in the parsnip mixture and toasted pecans until just combined.
6. Divide the batter evenly between the two cake pans. Bake until the tops begin to turn golden, or an inserted toothpick or cake tester comes out clean, 30 to 35 minutes.
7. Transfer the cakes to wire cooling racks and let cool in the pans for 10 minutes. To remove the cakes, run a knife around the inside edge of each cake pan. Invert the pans onto the cooling racks, leaving the pans in place until the cakes release. Remove the pans and parchment, and allow the cakes to cool completely.
8. Place one of the cakes top side up on a cake plate. Scoop about one third of the frosting onto the center of the cake, and use an offset spatula
