Preheat oven to 325°F. Butter and line three 8x3" cake pans (or three 9-inch cake pans) with parchment paper.
Whisk the flour, coriander, baking powder, baking soda and salt together.
Beat the oil, sugar and brown sugar together with a hand mixer or stand mixer fitted with paddle attachment. Add the eggs, one at a time, combining well after each. Beat in the vanilla, ginger, orange zest.
Add the flour and mix just until combined. Add the parsnips and nuts. Gently fold in the chopped cranberries.
Divide the batter evenly among the three pans and smooth the top. Bake for about 30 to 35 minutes or until the cake is golden on top and pulls away from the sides of the pans; the tops will be set and a tester will come out clean. Cool for 5 minutes, then remove the cakes from the pan and allow to cool completely.