Preheat oven to 350°F. Line a 9×13 inch cake pan with parchment. Dust the parchment lightly with all-purpose flour and set aside.
Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine.
Whisk eggs, oil, and vanilla in medium bowl to combine. Scoop ½ cup of pineapple chunks from can and fill the measuring cup to the top with canned juice and stir into mixture.
Pour egg mixture over dry ingredients; stir until just combined.
Fold in parsnips and walnuts. Transfer batter to pan.
Bake until tester inserted into center comes out clean, about 35-40 minutes. Cool cake completely in pan on rack
