1 cup walnuts

1 2/3 cup all purpose flour

1 1/2 tsp baking soda

1 tsp salt

1 tbsp ground cardamom

2 tsp cinnamon

3 eggs

1 cup brown sugar

1 tbsp vanilla extract

2 cup grated parsnips

1 cup grated Bosc pear

1 tbsp fresh grated ginger

3/4 cup oil

1 cup chopped dates

Cream Cheese Icing

1 8oz brick cream cheese, at room temperature

1/2 cup butter, softened

1 tbsp vanilla extract

1 1/2 cup icing sugar

1/4 tsp salt

Preheat oven to 350F.
Toast the walnuts in the oven until deep brown and fragrant, bout 10 minutes. Allow to cool and then roughly chop.
In a medium bowl, mix the flour with baking soda, salt, cardamom, and cinnamon.
In a large bowl, beat the eggs, sugar and vanilla with an electric mixer until well combined, about 3 minutes
Stir in grated pear, parsnip, and ginger
Stream in the oil while stirring, then incorporate the dry ingredients just until combined
Stir in dates and walnuts.
Transfer batter to Le Creuset Loaf Pan and bake until deep brown and cooked through, about 55 minutes.
Let cool completely. Meanwhile, make the icing by beating the cream cheese with the butter and vanilla. Add in 1/2 the icing sugar and beat until combined. Add in the other 1/2 and continue to beat until light and fluffy.
Remove Loaf from pan, spread the icing over the cake and decorate with dried pear, walnuts, dates or leave plain.

*to make the dried pairs, thinly slice per using a mandolin. Place in a single layer on a parchment lined baking sheet at 350F unit edges are browning and curling, about 10 minutes.