Tasty. Carrots would be good here, too, even a parsnip/carrot combo.
1/2 c vegetable oil
1/3 – 1/2 c sugar
1 1/2 c flour (white or whole wheat or a combo)
1 1/2 t baking powder
1 T baking soda
2 t cinnamon
1/4 t salt
2 c grated parsnips
1 c chopped walnuts
1. Preheat oven to 350ºF. Position an oven rack into the middle of the oven. Grease an 8- or 9-inch cake pan, or 8- x 8-inch sqaure baking pan.
2. In a large bowl, combine oil and sugar and beat until smooth. Gradually add the flour, baking powder, baking soda, cinnamon, and salt. The batter will be quite stiff. Add eggs, one at a time, beating well after each addition. The batter will loosen up. Stir in the grated parsnips and chopped walnuts.
3. Spoon mixture into prepared cake pan. Bake for about 70 minutes, though start checking at the 60-minute mark. Let cake cool completely before serving.