Parsnip Cake with Browned Butter Frosting

*Parsnip Cake with Browned Butter Frosting*
Makes one 9 by 13 inch cake

Spicy, sweet and moist with a nutty frosting.

8.5 ounces plain flour (2 cups)
2 tsp baking powder
2 tsp cinnamon
1 tsp bicarbonate of soda
3/4 tsp salt
1/2 tsp freshly grated nutmeg
5.25 ounces caster sugar (3/4 cup)
5.6 ounces soft light brown sugar (3/4 cup packed)
3 large free range eggs
6 fluid ounces of canola oil (3/4 cup)
1 tsp vanilla
3 medium parsnips peeled and grated
1 (435g) tin of pineapple crush, drained (1 cup)
2 ounces chopped toasted walnuts (1/2 cup)

Brown Butter Frosting:
2 ounces butter softened (1/4 cup)
pinch salt
16 ounces icing sugar, sifted (4 cups)
75 - 100ml of cream (1/3 tp 1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 by 13 inch baking tin and lightly dust with flour.  Set aside.

Whisk the flour, baking powder, cinnamon, bicarbonate of soda, salt, and nutmeg together in a large bowl.  In a separate bowl, beat together the eggs, oil, caster and brown sugars and vanilla until smooth.  Add to the flour mixture and stir together just until moistened.  Stir in the parsnips, pineapple and nuts.  Spread into the prepared baking tin, leveling it off.  Bake for 35 to 40 minutes, until a toothpick inserted into the centre comes out clean.  Remove from the oven to a wire rack to cool completely.

To make the frosting, heat the butter over medium heat until it turns a nutty brown colour.  Be careful not to burn it.  Add the sale and then beat in the sugar and the cream until it is cold, creamy and thick enough to spread.  Spread the frosting over the cooled cake.

Cut into squares to serve.  Store in an airtight container.