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Parsnip-Ginger Layer Cake with Browned Buttercream Frosting #WeekdaySupper Recipe

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Parsnip-Ginger Layer Cake with Browned Buttercream Frosting #WeekdaySupper
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Ingredients

  • Unsalted butter, at room temperature, for greasing the pans
  • 2 cups all-purpose flour, plus extra for dusting the pans
  • 1 cup grapeseed or canola oil (see notes)
  • 3 cups peeled and shredded parsnips (about 1 1/4 pounds)
  • 1 1/2 inch knob (1 to 1 1/4 ounces) fresh ginger, peeled and grated on a Microplane
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 4 large eggs
  • 3/4 cup low-fat or whole milk
  • 1/2 cup toasted pecans or walnuts, chopped
  • Browned Buttercream Frosting:
  • 12 Tablespoons (1 1/2 sticks) unsalted butter
  • 4 to 4 1/2 cups confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 3 to 6 Tablespoons milk or warm water, plus extra, if needed

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