back in ye olden days, i developed some recipes for edible maine magazine. i mentioned at the time how excited i was to share the recipes i was working on with you. but according to my contract, i had to wait a bit. and then by the time the bit was over, i wasn’t eating many of the things i had made (see: gluten) and i felt conflicted about whether i should be posting recipes with ingredients that i don’t eat anymore.
here’s the thing, though: most of *you* do eat gluten. sometimes even with gusto. so, let’s all enjoy this nice spiced parsnip cake with ginger maple cream cheese frosting, shall we? i’ll enjoy remembering how good it was and sharing it with you now, and you’ll enjoy looking at the pictures and one or two of you may even enjoy making and eating the cake, because isn’t that how recipes on the internet work? we like to look at them, and think about making them, and think about the people we would be if we made them, and then sometimes – sometimes! – we even actually make the recipe.
to help you decide if you’d like to be one of those people who h’actually makes the recipe, i will offer this helpful tidbit: it’s like carrot cake, but different. first, to get the unpleasantries out of the way, no, there are no raisins or nuts in this cake. i just don’t find bits of flotsam and jetsam in cake to be an enjoyable experience. even when sharing a recipe for a maple pecan chocolate chip snack cake, i was still telling you how i don’t like nuts in my baked goods (natural born marketer and salesperson, right here). so you definitely won’t find them in this spiced parsnip cake.
what you will find, however, is a richly spiced cake that leads with ginger and also includes cinnamon, nutmeg, allspice, and cloves. i swear my house smells better just typing about this cake. and similar to other cakes and breads that incorporate vegetables (like carrot cake and zucchini bread), the parsnips contribute more moisture than flavor, keeping our cake from being dry.
and just so we’re clear that we’re eating cake, even though there are vegetables, there’s the ginger maple cream cheese frosting. yum. grated fresh ginger + maple syrup + cream cheese is always a good idea, if you ask me. i know not everyone loves cream cheese frosting, though, so yes, you could sub in a vanilla frosting that you like and add the fresh ginger or you could substitute mascarpone for the cream cheese in this cream cheese frosting recipe as mascarpone has a very similar texture but much milder flavor than cream cheese.
so, as always, there are variations and choices and i encourage you to make the cake and frosting you will most enjoy. if you end up making this spiced parsnip cake with ginger maple cream cheese frosting at all, this is.