Place the flour in a bowl and stir in the cinnamon and the baking powder, put to one side.
Preheat the oven to 180C/350F/gas 4. Butter and flour, or line with parchment, a large loaf tin.
Beat the sugar with the oil with a hand held or in a standing mixer. Add the eggs and the orange zest and beat in well. Stir in the grated parsnips followed by the flour and mix it in. Stir in the raisins.
Pour the mix into the prepared tin and bake for about 50 minutes, until a skewer inserted in the middle comes out clean. Cool the cake in the tin.
You can drizzle orange icing over the cooled cake or top it with an apricot jam glaze.
