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Parsnip Cake with Cream Cheese Frosting

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford

Ingredients:

Parsnip Cake

  • 2 cups (500 mL) all-purpose flour
  • 2 teaspoons (10 mL) baking powder
  • 2 teaspoons (10 mL) baking soda
  • 2 teaspoons (10 mL) cinnamon
  • 1 teaspoon (5 mL) kosher salt
  • ½ teaspoon (2 mL) freshly grated nutmeg
  • 3 cups (750 mL) grated peeled parsnips
  • 1 cup (250 mL) sweetened flaked coconut
  • 2 packages (8 ounces/225 g each) cream cheese, at room tempera- ture
  • ½ cup (125 mL) unsalted butter, at room temperature
  • 2 cups (500 mL) icing sugar, sifted 1 tablespoon (15 mL) lemon juice

To Finish

  • ½ cup (125 mL) toasted sweetened flaked coconut

Directions:

Make the Parsnip Cake

1. Preheat oven to 350°F (180°C). Butter two 9-inch (23 cm) round cake pans, line each with a circle of buttered parchment paper and lightly dust with flour.

2. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, salt and nutmeg. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, salt and nutmeg. In another bowl, stir together parsnips, coconut, walnuts and raisins.

3. In a stand mixer fitted with the paddle attachment, beat together sugar  and oil on low speed until blended. Increase speed to medium and add eggs 1 at a time, beating well after each addition.

4. On low speed, add flour mixture and mix just until blended. Fold in parsnip mixture by hand just until combined.

5. Divide batter between prepared pans. Tap pans on work surface several times to level batter. Bake cakes until a toothpick inserted into the centre comes out clean, about 50 minutes. Transfer pans to a wire rack and let cool for 15 minutes. Run a sharp knife around the edge of each cake to loosen it, then invert cakes onto racks. Peel off parchment and let cakes cool completely before frosting.

Make the Cream Cheese Frosting

6. While cakes are baking, start the frosting. In a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth. Add butter and beat until blended. Add icing sugar and lemon juice and beat  until fluffy, about 3 minutes.

Assemble the Cake

7. With a long serrated knife, halve cooled cakes horizontally to make 4 layers.

8. Place 1 cake layer cut side up on a cake plate. Using an offset spatula, spread a quarter of the Cream Cheese Frosting over top, spreading right to the edge. Carefully set the second cake layer smooth side up on top and spread with a quarter more Cream Cheese Frosting. Repeat with remaining 2 layers.

9. Sprinkle top with coconut and refrigerate cake for at least 1 hour. For optimal flavour, let cake rest at room temperature for 30 minutes before serving.

— Serves 12 —