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10.24.2011

100th post on www.bakeaholicmama.com !! Parsnip Cake w/ Ginger Cream Cheese Frosting




I'll be honest... this is the first time I've ever eaten or cooked parsnips.



And of course they were put into a cake!

I plan on making a parsnip dish tomorrow night for dinner... but I thought it would be fun to use them in my cake instead of carrots.


The fun of using parsnips ended when I started grating them.... My husband had to step in and help.It was hard!

I think perhaps using them as a puree would have been easier. Maybe that will be an experiment for next week!

If you find yourself with a bunch of parsnips in this weeks CSA box... or you have them in your own garden. Try this out!

Parsnip Cake

Ingredients:

2 cups all purpose flour
1 1/2 cups white sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
3 cups shredded parsnips
1 cup vegetable oil
4 eggs

Directions:
In a medium mixing bowl sift together flour, baking soda, baking powder, cinnamon, ginger, and nutmeg.

Add in sugars, parsnips, oil, and eggs. Mix until combined.

Transfer to a greased and floured 13x9 inch baking pan.

Bake at 350 for 25-35 minutes. It is done when you insert a tooth pick in the center and it comes out clean.

Let it cool completely before cutting and frosting.

Ginger Cream Cheese Frosting

Ingredients:

8 oz of room temp cream cheese
1 stick of room temp butter
3-4 cups of confectioners sugar
1 tsp ginger

Directions

With your electric mixer on medium and with whisk attachment cream butter and cheese together until fluffy.

Add ginger.

Slowly add in sugar 1/2 cup at a time while beating on medium until it is at your desired thickness and sweetness. I used 3 1/2 cups of sugar.



And it was good!!!! I had to send it in to my husbands office so I wouldn't eat every slice!



 On another note... I just realized this is my 100th post! I honestly can't believe I've written that many... I started at the end of June and was kinda testing myself to see if I could stick with it. You see I have a tendency to not stick to anything.......................................................................................

Here I am 4 months later and still having fun! Thanks to everyone that stops by everyday to check out what I'm cooking in my little kitchen.

Here's to the next 100!

~~ Carrie~~



7 comments:

  1. Yeah, I don't find grating carrots all that much fun either. I tend to throw them into the mini food processor instead. Looks great!

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  2. I've always wanted to try baking with parsnips,as I love their natural sweetness. Love the idea of the ginger frosting!

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  3. Congratulation with your 100th post.

    Using parsnip for cake baking is new to me and these cakes are fantastic.

    I'm a bakeholic too and love all your cooking. Glad that I found your blog and would love to follow you for more of your delicious baking :D

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  4. I've never had parsnips either! And since most of my vegetables are hidden in desserts, this is right up my alley :D

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  5. Look at you with the parsnips! I'm impressed. I wouldn't have thought to use them that way, but it makes perfect sense.

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  6. And CONGRATS on 100 posts! That is awesome. Blogging is so much more fun than I imagined it would be. I love it!

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  7. Thanks guys! 100 and counting.... blogging has become an obsession for me so I'm loving every moment!

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I love your comments and any feedback. Please let me know what you think!