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Parsnip Ice Cream Sanwich

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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.