This delectably moist, rich cake puts those parsnips you found in your CSA box to good use. Mountains of cream cheese frosting make this dessert a breathtaking experience. This recipe keeps 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. Yield: 1 very tall cake that serves 12
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Cook’s note: If you have a shredding blade for your food processor, you can make quick work of grating the parsnips. Otherwise, use the coarse holes on a box grater.