Parsnip cake with orange frosting

What is more quintessentially winter than parsnips? Don't like parsnips, perhaps? But, do you like cake?

This is an interesting twist on carrot cake.


Ingredients

• 5 eggs
• 3/4 cup butter, softened
• 3/4 cup maple syrup

• 2 1/2 cups baking flour of your choice (gluten free, or whatever)
• 1/2 tsp salt
• 1 Tbsp baking soda
• 1 tsp nutmeg
• 1 tsp cinnamon
• 3/4 cup raisins
• 3/4 cup chopped walnuts 
• 2 1/2 cups freshly grated parsnips (they brown quickly, so do it right before you put them in the recipe

Frosting

• 2 cups heavy/whipping cream
• 2-3 drops orange essential oil
• 1 Tbsp maple syrup

Directions

1. Preheat the oven to 325F
2. Cream the liquid ingredients, then mix into the dry and add the raisins, walnuts and parsnips last.
3. Bake in greased 9x13 pan (or line with baking parchment) for 30-35 minutes.
4. Cool completely before frosting
5. Add orange essential oil to the cream and then refrigerate.
6. Make sure the heavy cream is refrigerated right up until you want to use it, and place the bowl and beaters into the freezer for at least half an hour before.
7. Pour cool cream into the cold bowl, and add cold maple syrup.
8. Whip until it all forms stiff peaks.
9. Frost immediately if serving immediately, or keep separate and refrigerate everything if serving later.

And a bonus Rutabaga spice cake from Foodland Ontario.