Parsnip Spice Cake

In a medium bowl whisk together All-Purpose Flour (1 1/2 cups) , Granulated Sugar (1 cup) , Baking Powder (2 tsp) , Ground Ginger (1 Tbsp) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Allspice (1/2 tsp) , Ground Nutmeg (1/2 tsp) , Ground Cloves (1/2 tsp) and Salt (1/2 tsp) .

In a large bowl whisk together Eggland's Best Classic Eggs (3) , Canola Oil (1/2 cup) , 2% Reduced Fat Milk (1/2 cup) and Vanilla Extract (1 tsp) . Add dry ingredients and whisk until just combined. Stir in Parsnips (2 cups) .

Line the bottoms of three 8-inch round cake pans with parchment and spray sides with Nonstick Cooking Spray (as needed) . Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on center rack for 17-20 minutes, until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.

To make the simple syrup, combine Granulated Sugar (4 Tbsp) and Water (4 Tbsp) in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in Brandy (1 Tbsp) . Allow to cool completely before brushing on the cake.

To make the cream cheese icing beat Unsalted Butter (3/4 cup) and Cream Cheese (1 cup) together until light and fluffy. Add Powdered Confectioners Sugar (2 cups) , Simply Organic Cinnamon, Ground (1/2 tsp) , Ground Ginger (1/2 tsp) , Salt (1 pinch) and Vanilla Extract (1 tsp) . Beat until just combined.