-Preheat oven to 350 degrees.

-Whisk together the following in a large bowl:

1 cup all-purpose flour

1 tsp ground cardamom

1½ tsp baking powder

¼ tsp fine sea salt

-Peel then grate 1 large parsnip (you need 2 cups).

-Melt 2/3 cup coconut oil.

-In another large bowl, whisk together:

¾ cup packed light-brown sugar

2 large eggs

1 tsp vanilla

The grated parsnips

The melted coconut oil

-Stir in the flour mixture.

-Line 12 standard muffin cups with paper liners.

-Divide batter among cups.

-Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes.

-Let cool completely in pan on a wire rack.

-In a large bowl, with a mixer, beat together the following:

8 ounces cream cheese, room temperature

½ stick unsalted butter, room temperature

½ cup confectioners' sugar

1 tsp vanilla

-Spread frosting onto cooled cupcakes.