I do not know if my considerable fondness for this cake stems from the quantity of parsnips hidden within it or because those parsnips have been subsumed into a greater whole, a toothsome cake with an appealing but hard-to-pinpoint flavor. Regardless, it’s a winner.
But we adore it for yet another reason: the icing. It's a color you'd think only possible via artificial food coloring—but really it's blood orange, adorably pink and pungently citrusy when swirled into a sugary buttercream. The cake beneath it? It's hardly vegetal—more like a tame spice cake than a carrot cake.