Reinforce the delicate parsnip flavor with the richness of walnuts, the sweetness of carrots and the tanginess of fresh ginger and orange juice. If you’re not a fan of parsnips or you are a carrot cake purist, simply omit the parsnips and use 2-1/2 cups carrots. The classic gooey and creamy frosting just drinks in those crunchy, meaty walnuts.
