This delicious recipe is similar to carrot cake, but the parsnips make it just a little bit sweeter and more unique.
1 1⁄2 cups all-purpose flour 1⁄2 cup granulated sugar 2 tablespoons crystallized ginger, chopped fine 2 teaspoons baking powder 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon salt 1⁄2 teaspoon ground nutmeg 1⁄2 teaspoon ground cardamom 1⁄2 teaspoon ground cloves 3 large eggs 1⁄2 cup vegetable oil 1⁄2 cup whole milk 1 cup apple, peeled and grated (about 2 medium) 1 cup parsnips, peeled and grated (about 2 medium) 1 cup chopped walnuts Butter and flour to grease pan
Preheat oven to 350°. Butter and flour a 9” x 13” baking pan.
Mix flour, sugar, ginger, baking powder and spices in a medium bowl. Set aside. In another medium bowl, whisk eggs, oil and milk. Stir dry ingredients into wet ingredients and stir until just combined. Do not overmix. Fold apple, parsnips and walnuts into mixture.
Pour into greased and floured baking pan and bake on center rack for 20 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with sugar or spread with your favorite vanilla or cream cheese frosting.