Parsnip Spice Cake with Caramel Icing
We took a look at this old favorite and decided it was time to update it with less sugar, more whole grains, and more flavor. Instead of boiling the parsnips, we roast them to concentrate their sweetness; this allows us to use less added sugar. We also switched from refined all-purpose flour to whole-wheat pastry flour, and simplified the format to a sheet cake. It’s moist, tender, lightly spiced, and capped with an indulgent caramel-flavored cream cheese icing.Parsnip Spice Cake with Caramel IcingIngredientsThis recipe originally appeared on Cookinglight.com.
Recipe by Extra Crispy