So the other day I did a recipe lab for my Beef Ragout, and I had left over carrots and parsnips in my crisper drawer. Unlike lumiere I was not trying to feed a whole castle instead just 3 teensy weensy people, but Walmart won’t sell you these particular root vegetables individually.

Cut to last night as I’m standing in my kitchen craving carrot cake and thought…

“Why not put parsnips in it too?”

This sparked the best cake I think I’ve baked so far…Crisper Drawer Spice Cake.

Ingredients

• 2 cups flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1/4 tsp. salt
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground ginger
• 2 tbsp. pumpkin spice seasoning
• 3 eggs
• 1 1/4 cup vegetable oil
• 2 cups mixed carrot/parsnip, grated (I used two parsnips and one carrot)

Directions

1. Add all your dry ingredients to the bowl of your stand mixer or a medium size mixing bowl. Mix on low setting to combine.
2. Add oil, eggs and root veg mixture and stir until well combined.
3. Place in a bread pan in a 350 degree oven for one hour.