1/2 teaspoon baking soda
2 teaspoons pure vanilla extract
For the frosting:
4 ounces cream cheese, at room temperature
1 to 2 tablespoons confectioners' sugar
2 tablespoons whole milk, warmed
Preheat the oven to 350°F. Butter and flour an 8 1/2-inch by 4 1/2-inch loaf pan.
To prepare the cake: In a medium bowl, whisk together the flour, cinnamon, ground ginger, cardamom, baking powder, salt, and baking soda.
In a large bowl, with a wooden spoon, stir together the butter, brown sugar, and granulated sugar. Add eggs, one at a time, and stir to combine. Stir in the parsnip, fresh ginger, pecans, milk, and vanilla. With a rubber spatula, fold the flour mixture into the butter mixture. Do not overmix the batter; a few streaks of flour are fine.
Spoon the batter into the prepared pan and bake until a skewer inserted into the center comes out with moist crumbs attached, about 45 to 50 minutes. Let cool on a rack for 15 minutes, then flip the loaf out of the pan, turn it right-side up, and let it cool completely.
To prepare the frosting, with a wooden spoon, stir together the cream cheese and confectioners' sugar in a small bowl. Add the warm milk and whisk until smooth. Spread an even layer of frosting on top of the cake.
Store leftovers in an airtight container at room temperature for up to 3 days or frozen (without frosting) for up to 1 month.
Reprinted with permission from The New Sugar & Spice: A Recipe for Bolder Baking by Samantha Seneviratne, copyright (c) 2015. Published by Ten Speed Press.