Pumpkin Parsnip Cake

Submitted by Wendy0

"Based on a recipe from Good Housekeeping. This version documents my substitutions because I was missing 2 of the eggs called for, and changed the pan size. For the squash, I used frozen cubes of long-neck pumpkin thawed and pureed--which saved having to pre-cook it. I also topped the cake with my version of cream cheese icing, but it is wonderful with none."

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 16

ingredients

• 1 1⁄2 cups squash puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 2 eggs
• 1⁄2 cup unsweetened applesauce
• 1 tablespoon flax seed meal
• 3 tablespoons water
• 1 cup sugar
• 1⁄2 cup brown sugar
• 1⁄4 cup vegetable oil
• 1 teaspoon vanilla
• 3 cups coarsely grated parsnips

directions

1. Preheat oven to 350 and prepare a 9x13 pan.
2. In one bowl, whisk together the dry ingredients (flour, baking powder, spices, baking soda, salt).
3. In large bowl, beat eggs, and combine in the pumpkin, applesauce, flax meal and water, sugars, oil, vanilla.
4. Add in dry ingredients, mix until just incorporated.
5. Fold in grated parsnips.
6. Transfer to prepared pan and bake 30 minutes or until a toothpick inserted to test comes out clean.