Think carrot cake, but with parsnips—a natural switcheroo! You get the same delightfully moist texture and sweet flavor from ivory white parsnips that you get from carrots. I am a confirmed chocoholic when it comes to cakes, but I am completely won over by this one. It’s big and tall, with a generous amount of cream cheese frosting to satisfy everyone (like my husband) who loves a creamy dab with each bite of cake. I like the rustic look, with just the layers and top frosted, leaving the sides of the cake exposed. If you prefer the sides generously swirled with frosting, too, you’ll need to make one and a half times the amount of frosting.
© 2012 All rights reserved. Published by Chronicle Books.