Best 2 Parsnip Sheet Cake With Cream Cheese Frosting And Ginger Recipes
Do you have an insatiable craving for a delectable dessert that harmoniously blends the earthy sweetness of parsnip with tangy cream cheese frosting and a hint of invigorating ginger? Look no further! Embark on a culinary journey with us as we unveil the secrets behind crafting the ultimate parsnip sheet cake, a symphony of flavors that will tantalize your taste buds and leave you yearning for more.
Here are our top 2 tried and tested recipes!
PARSNIP SHEET CAKE WITH CREAM CHEESE FROSTING AND GINGER
Like carrot cake, parsnip cake is lightly spiced, exceedingly moist and slathered with cream cheese frosting. This version, adapted from Susan Spungen's cookbook, "Open Kitchen," is less sweet than most. In her original recipe, Ms. Spungen candies slices of fresh ginger root to make a spectacular presentation, but store-bought crystallized ginger tastes just as spicy-sweet and delicious.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 24
Steps:
- Prepare the cake: Heat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
- Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool, then coarsely chop.
- In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla. In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until thoroughly combined. Stir in the parsnips, raisins and walnuts.
- Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 35 to 40 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely. When cooled, invert onto a serving platter.
- Prepare the frosting: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer). Cream the cream cheese until smooth, then add the butter, confectioners' sugar, maple syrup and vanilla. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. Top with the candied ginger. The cake keeps well for several days at room temperature.
PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING
Provided by Jill Silverman Hough
Categories Cake Cheese Ginger Vegetable Dessert Bake Christmas Thanksgiving Cream Cheese Vanilla Parsnip Birthday Shower Cinnamon Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
- Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)
Tips:
- Choose the right parsnips: Look for medium-sized parsnips that are firm and free of blemishes. Smaller parsnips tend to have a sweeter flavor, while larger ones can be more fibrous.
- Roast the parsnips properly: To get the best flavor and texture, roast the parsnips until they are tender and slightly caramelized. This will take about 30-40 minutes at 400°F (200°C).
- Use a food processor to make the cake batter: This will help to create a smooth and consistent batter. If you don't have a food processor, you can also use a blender or a hand mixer.
- Don't overmix the batter: Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Use a cream cheese frosting that is not too sweet: A sweet frosting will overpower the delicate flavor of the parsnip cake.
- Add some ginger to the frosting for a little bit of spice: Ginger pairs well with the sweet parsnips and cream cheese frosting.
Conclusion:
Parsnip sheet cake with cream cheese frosting and ginger is a unique and delicious dessert that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With its moist and flavorful parsnip cake, creamy and tangy cream cheese frosting, and a hint of ginger, this cake is sure to be a hit with everyone who tries it.
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