Total Time: 1 hour Servings: 1 loaf
Recipe by: The Kitchn
Ingredients:
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly, plus more for greasing the pan
- 1 1/2 cups (6 3/4 ounces) all-purpose flour, plus more for dusting the pan
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 1/2 teaspoons freshly ground cardamom
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 6 tablespoons packed dark brown sugar
- 6 tablespoons granulated sugar
- 2 large eggs
- 1 1/2 cups peeled, grated parsnips (about 2 medium)
- 2 tablespoons (1 ounce) peeled, finely grated fresh ginger
- 2 ounces chopped pecans (about 1/2 cup), optional
- 1/4 cup whole milk
- 2 teaspoons pure vanilla extract
- FOR THE FROSTING:
- 4 ounces cream cheese, at room temperature
- 1 to 2 tablespoons confectioners’ sugar
- 2 tablespoons whole milk, warmed
Directions:
- Preheat the oven to 350°F. Butter and flour an 8 1/2-inch by 4 1/2-inch loaf pan.
- To prepare the cake: In a medium bowl, whisk together the flour, cinnamon, ground ginger, cardamom, baking powder, salt, and baking soda.
- In a large bowl, with a wooden spoon, stir together the butter, brown sugar, and granulated sugar. Add eggs, one at a time, and stir to combine. Stir in the parsnip, fresh ginger, pecans, milk, and vanilla. With a rubber spatula, fold the flour mixture into the butter mixture. Do not overmix the batter; a few streaks of flour are fine.
- Spoon the batter into the prepared pan and bake until a skewer inserted into the center comes out with moist crumbs attached, about 45 to 50 minutes. Let cool on a rack for 15 minutes, then flip the loaf out of the pan, turn it right-side up, and let it cool completely.
- To prepare the frosting, with a wooden spoon, stir together the cream cheese and confectioners’ sugar in a small bowl. Add the warm milk and whisk until smooth. Spread an even layer of frosting on top of the cake.
- Store leftovers in an airtight container at room temperature for up to 3 days or frozen (without frosting) for up to 1 month.