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

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
View Full Recipe at My Kitchen Adventures