Sift flour, baking powder, baking soda, cinnamon, ginger and salt into mixing bowl. Stir in sugar and mix through grated parsnip.

Make a well in the centre of dry ingredients.

Add oil, eggs, apple sauce and vanilla.

Beat for about 2 minutes.

Stir in nuts.

Pour batter into a lined, greased 23 cm square cake tin or 23 cm ring tin.

Bake at 180 C for 35 - 45 minutes or until cake springs back when lightly touched. Cool. 

When cold ice with Cream Cheese Icing.