Parsnip Spice Cake with Ginger Cream Cheese Frosting

So a few days ago a good friend of ours stopped by with her arms full of stuff.  She has a hobby farm where she raises chickens and tonnes of vegetables.  There were about 8 frozen chickens, one and a half dozen eggs and a pail full of dirty brown veggies she had just pulled from the garden before she drove over.  We are so blessed to have the friends we do.  In the pail were many things, but among them about 10 parsnips of varying size.  We ate a few roasted but with the surplus I decided to make a parsnip cake, which although it sounds weird, is only as strange as carrot cake!  The cake is an excellent snacking cake, it's warm with spice, fresh with ginger and toasty with walnuts.  It's not too sweet, and has a lovely light texture. I've been loving every slice. (Though I still prefer carrot cake).

Baking notes:
-I used only 10-11oz of powdered sugar in the icing and found it perfect.
-Watch the baking times very closely.  I took the cake out at only 18 minutes.

The recipe for Parsnip Spice Cake with Ginger Cream Cheese Frosting can be found on the epicurious website.

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