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.
3 large eggs
1/2 cup orange juice
1- 1/2 cup all-purpose flour
1 cup sugar
1-1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1-1/2 cup peeled and finely shredded parsnips
1 cup peeled and finely shredded carrots
3/4 cupFisher® Walnuts
1 (8 ounce) can crushed pineapple, well-drained
6 tablespoons unsalted butter, melted
8 tablespoons unsalted butter, softened
1 (8 ounce) package cream cheese, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
3/4 cupFisher® Walnuts, finely chopped
1/2 cup finely shredded peeled carrot
Preheat the oven to 350°F. Spray
the bottom and sides of a 13 x 9-inch pan with nonstick baking spray. In a
medium bowl, whisk together the flour, sugar, baking soda, baking powder,
cinnamon, ginger, nutmeg and salt; set aside.
Make the batter: In a large bowl, whisk together the eggs and
orange juice. Add the parsnips, carrots, walnuts and pineapple and stir to
combine. Gently stir in the butter and the flour mixture.
the batter to the pan and spread into an even layer. Bake for 25 to 30
minutes or until a toothpick inserted into the center of the cake comes
out clean. The cake should start to come away from the sides of the pan. Let
rest in the pan for 5 minutes and then turn onto a wire rack to cool
Make the frosting: In a bowl of an electric mixer using the paddle attachment, beat together the butter and cream cheese until smooth, 1 to 2 minutes. Beat in the powdered sugar and vanilla only until smooth.
Finish the cake: Use a spatula to frost the top and
sides of the cake with the frosting. Coat the sides thoroughly with the walnuts
and sprinkle the top with the grated carrot.
Tip: Don't over mix the cake batter once you combine wet ingredients with the flour. It makes for a tougher cake.
Tip: Don't use fresh squeezed orange juice for this recipe. It comes out better with store bought!
Tip: You can make these into cupcakes by filling cupcake molds with the batter. Bake, cool, frost and top with walnuts and fresh carrot!