Ingredients

  • 1 ½ cups flour
  • 1 cup sugar
  • ½ tablespoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • 3 eggs
  • ½ cup vegetable oil
  • ½ cup whole milk
  • 1 teaspoon vanilla
  • 2 cups grated parsnips, (about 3 large)
  • ½ cup chopped pecans

Directions

Preheat oven to 350°. Grease and flour a 9x13 pan. Whisk dry ingredients in a mixing bowl. In another bowl, whisk eggs, oil milk, and vanilla. Pour the wet ingredients on top of the dry ingredients and mix until just blended. Fold in parsnips and pecans. Spread mixture evenly into baking pan. Bake 25 minutes (35 if using a glass pan) until a toothpick comes out clean.
Spread with the same frosting you would use for a carrot cake or just dust with powdered sugar for a lighter spice cake.

Source

Emeril online

Servings/Yield

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