This isn’t your usual spice cake! Adding our freshly grated parsnips gives it a natural sweetness, extra moisture, and a really nice earthy flavour that works so well with all the warm spices.
Parsnip Ice Cream Sanwich
Ingredients
- 1 lb Fresh Gwillimdale Farm Parsnips, shredded
- 180 g flour
- 1 tbsp ground ginger
- 1 tsp fresh grated ginger
- 13/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3/4 tsp ground allspice
- 3/4 tsp ground cloves
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 cup vegetable oil
- 1 cup white sugar
- 3 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla
- 1/2 cup finely chopped pecans or walnuts
Frosting
- 112 g cream cheese
- 3 tbsp soft butter
- 1 tsp vanilla extract
- 21/2 cups icing sugar
Instructions
- Preheat oven to 350°F. Grease a 9×13 pan.
- In a large bowl, whisk together all ingredients except add-ins.
- Gently stir until just combined—do not overmix.
- Fold in parsnips and nuts.
- Pour into pan and spread evenly.
- Bake ~25 min, until a toothpick comes out clean. Cool completely.
For Frosting
- Beat cream cheese and butter until smooth (30–60 sec).
- Gradually add icing sugar.
- Add vanilla and beat until fluffy.
Assembly
- Place one cooled cake on a serving dish; frost to the edges.
- Add a layer of vanilla ice cream over the frosting.
- Top with the second cake and frost the top and sides.
- Chill at least 30 minutes before serving.
