Contributed by (Recipe adapted from “Cooking with Cream” at http://cookingwithcream.com)

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Ingredients

1 1/2 C Flour
1/2 C Sugar
1 Tbs ground Ginger
2 tsp Baking powder
1 1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Nutmeg
1 tsp Allspice
1/2 tsp ground Cloves
3 Eggs
1/2 C Oil
1/2 C Milk
1 tsp Vanilla
1 C Apple, peeled and grated
1 C Parsnip, peeled and grated
1/2 C chopped Walnuts (optional)

Instructions

1 1/2 C Flour
1/2 C Sugar
1 Tbs ground Ginger
2 tsp Baking powder
1 1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Nutmeg
1 tsp Allspice
1/2 tsp ground Cloves
3 Eggs
1/2 C Oil
1/2 C Milk
1 tsp Vanilla
1 C Apple, peeled and grated
1 C Parsnip, peeled and grated
1/2 C chopped Walnuts (optional)

Preheat oven to 350°F. Grease a 9x13 inch pan with cooking oil. In medium bowl, combine flour, sugar, ginger, baking powder, cinnamon, salt, nutmeg, allspice and cloves. Set aside. In large mixing bowl, beat eggs, oil, milk and vanilla. Stir dry ingredients into wet ingredients just to combine, being careful not to over-mix. Stir in apple, parsnip and walnuts (if using). Pour batter into pan (it will be thick) and bake for 20-25 minutes or until fork inserted in center comes out clean. Cool cake on rack then serve.

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