Instructions

1. To make the parsnip loaf, Preheat oven to 350 F (175 C). Line a 5 × 9-in (2 L) loaf pan with parchment, leaving an overhang on all sides.
2. In a medium bowl, whisk all flours, ginger, cinnamon, allspice, cardamom, baking soda and baking powder. Set aside.
3. In a stand mixer fitted with whisk attachment, whisk butter, both sugars and orange zest on medium speed, scraping down sides of bowl as needed, until well combined and fluffy, 2 to 3 minutes. Add eggs 1 at a time, whisking well after each. Add vanilla, whisking well to incorporate. Alternate adding dry ingredients in 3 additions and yogurt in 2 additions, whisking slowly after each addition until just combined before adding next. A few flour streaks are okay. Remove bowl from mixer and use a rubber spatula to fold in shredded parsnips. 
4. Scoop half of batter into prepared loaf pan. Evenly smooth into corners. Scoop remaining batter into pan and smooth into an even layer. 
5. Bake loaf until risen and golden brown, 55 minutes to 1 hour. A wooden skewer inserted into centre of cake should come out clean or with only a few moist crumbs. Cool cake in pan on a rack for 20 minutes. Carefully remove cake from pan with help from excess parchment before removing parchment from cake. Continue cooling cake on rack to room temperature.
6. When ready to serve, dollop and spread Brown Butter Cream Cheese Frosting overtop cake and garnish with some Brandy Snaps. Slice and serve with extra Brandy Snaps on side.
7. BROWN BUTTER CREAM CHEESE FROSTING
8. Start by making brown butter. In a small frying pan over medium heat, melt butter. Once butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour browned butter into a bowl, skim and discard any foam from top and cool to room temperature, stirring occasionally.
9. To make frosting, in bowl of a stand mixer fitted with paddle attachment, cream ¼ cup (60 ml) room-temperature brown butter, cream cheese, honey, vanilla and salt until creamy and well combined, about 2 minutes. Scrape down sides of bowl as needed. Add sifted icing sugar ½ cup (125 ml) at a time, beating well after each addition and scraping down sides of mixing bowl as needed. Beat on high until frosting is fluffy and holds a peak. If frosting is too thick, add 1 to 2 tbsp (15 to 30 ml) whipping cream, beating until well incorporated. If frosting is too thin, beat in more icing sugar, a couple of tablespoons at a time, until desired texture is achieved. Frosting can be made ahead and stored in an airtight container in refrigerator for up to 1 week. Bring frosting back to room temperature and whip to revive before frosting cake.
10. BRANDY SNAPS
11. Preheat oven to 325 F (160 C). Line a baking sheet with a baking mat or parchment. 
12. In a small saucepan over medium heat, melt butter with honey and sugars, stirring constantly with a wooden spoon. Once at a rolling simmer, allow mixture to bubble and cook for 1 minute. Remove saucepan from heat and stir in flour, salt, ginger and brandy until just combined. At this point, batter can be stored in an airtight container in refrigerator until ready to bake, up to 4 days.
13. Using a measuring teaspoon, drop rounds of batter onto prepared baking sheet. Only do 6 to 8 dollops of batter, as cookies will spread out significantly in oven.
14. Bake until bubbling, lacy and golden brown, 10 to 13 minutes. Remove baking sheet from oven and allow brandy snaps to cool on sheet for about 2 minutes. Gently lift snaps 1 at a time and drape them over a rolling pin. Once cool, remove brandy snaps from rolling pin and repeat with remaining batter. These are best enjoyed within a day of making.