Parsnip Cake with Orange Frosting

Parsnip cake with orange frosting is a light and fluffy teatime treat, your friends will never guess the secret sweet ingredient.

3 cups all-purpose flour, unbleached (750 mL)
3 tsp. baking powder (15 mL)
½ tsp. sea salt (2 mL)
1 cup butter, softened (250 mL)
2 cups granulated sugar (500 mL)
1 Tbsp. orange rind, freshly grated (15 mL)
1 tsp. ground cinnamon (5 mL)
½ tsp. nutmeg, freshly grated (2 mL)
4 eggs
1½ cups parsnips, peeled and grated (375 mL)
⅔ cup walnuts or pecans, chopped (150 mL)
⅓ cup orange juice, freshly squeezed (75 mL)

Orange Glaze:
1½ cups Monk Fruit Sweetener with Erythritol (Powdered), sifted (375 mL)
1 Tbsp. butter, softened (15 mL)
½ tsp. orange rind, freshly grated (2 mL)
2-3 Tbsp. orange juice, freshly squeezed (30-45 mL)

Garnish:
orange zest and curls

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour a 10" (25 cm) tube pan.

For the Parsnip Cake:
In a bowl, sift together flour, baking powder and salt; set aside.

In large mixing bowl, cream butter and sugar together until light and fluffy. Add orange rind, cinnamon and nutmeg. Add eggs, one at a time, beating well after each addition and occasionally scraping down sides of bowl. Stir in parsnips and nuts. Add flour mixture alternately with orange juice (3 additions of flour and 2 of juice).

Turn mixture into prepared pan and bake for 60-65 minutes or until a tester inserted in centre comes out clean. Cool in pan on a wire rack for 15 minutes before turning out to cool completely.

For the Orange Glaze:
Combine icing sugar and butter. Stir in orange rind. Add enough orange juice to make a slightly runny glaze. Spoon over top of cake, allowing it to run down the sides.

Makes 10-12 servings.