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Parsnip-Ginger Layer Cake with Browned Buttercream Frosting
RENEE'S KITCHEN ADVENTURES20Ingredients
65Minutes
960Calories
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Ingredients
US|METRIC
9 SERVINGS
- unsalted butter (at room temperature, for greasing the pans)
- 2 cups all purpose flour (plus extra for dusting the pans)
- 1 cup canola oil (or grapeseed, see notes)
- 3 cups parsnips (peeled and shredded, about 1 1/4 pounds)
- 1 1/2 inches fresh ginger (knob, 1 to 1 1/4 ounces, peeled and grated on a Microplane)
- 1 Tbsp. ground ginger
- 1 Tbsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. allspice
- 1 1/2 cups sugar
- 3 tsp. baking powder
- 3/4 tsp. fine sea salt
- 4 large eggs
- 3/4 cup whole milk (or low-fat)
- 1/2 cup toasted pecans (or walnuts, chopped)
- buttercream frosting (Browned)
- 12 Tbsp. unsalted butter
- 4 1/2 cups confectioners' sugar
- 2 tsp. pure vanilla extract
- 6 Tbsp. milk (or warm water, plus extra, if needed)
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NutritionView More
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960Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories960Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium430mg18% |
| Potassium320mg9% |
| Protein8g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate127g42% |
| Dietary Fiber4g16% |
| Sugars97g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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