Parsnip Cake with Lemon Cream Cheese Icing (From A to Z Cooking)

Parsnip Cake with Lemon Cream Cheese Icing

Ingredients:

  • 1 2/3 cup Whole wheat pastry flour
  • 1 cup sugar
  • 1 1/2 teas cinnamon
  • 1 teas baking powder
  • 1 teas baking soda
  • 1/2 teas salt
  • 3 eggs, beaten
  • 1/2 cup canola oil or apple sauce
  • 2 cups grated parsnips (can use carrots too)
  • 1 cup apple grated
  • 1/2 cup walnuts
Frosting: 1 package cream cheese, 3tb butter, 1 1/2 cup powder sugar, lemon zest, 1 1/2 teas. lemon juice, and vanilla.   Cream all together.
Directions:
  • Heat oven 350.  Grease 9-by-13 cake pan.
  • Whisk dry ingredients.
  • Combine eggs, oil, parsnips, and apples in a second bowl.  Stir the wet into the dry until barely combined. add nuts.
  • Bake for 25 – 30 min until middle is cooked.
  • Let cool and add the lemon frosting.  Then Eat
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