Parsnip, lemon and Walnut cake

2 Eggs Whisked
125ml Sunflower Oil
250g Caster Sugar
1tsp Vanilla Extract
Zest of 1 Lemon
250g Grated Parsnip
375g Self Raising Flour
1/2 tsp Cinnamon
1/2 tsp Salt
60g Chopped Walnuts

Add parsnip mixture and 60g chopped walnuts and stir just enough to make a stiff batter. Pour into a prepared (lined and greased) cake tin. Bake at 180 C for 40 min. Dust with icing sugar before serving.

Original Source: 

Plowright Organic Recipe