Winter's Bounty Breakfast Cake

Set oven rack to middle of oven and preheat to 350°F. Generously grease two 5- by 9-inch loaf pans and set aside.

In a small frying pan, heat walnuts over medium heat to toast, agitating every few seconds. Once the walnuts turn fragrant and change to a deeper shade of brown, remove them from the heat. Allow to cool completely.

In a large bowl, beat the eggs and add white sugar, brown sugar, vanilla, and lemon zest.

Whisk until well mixed, then add in sour cream and whisk until uniform consistency. Beat in baking soda, salt, and rosemary, mixing well. 

Using a large spoon, stir in cake flour until no white powdery bits are visible. Follow with the all purpose flour, stirring just until there is no more visible flour. Use a rubber spatula to fold in shredded beet, carrot, and parsnip, followed by dried cranberries, followed by the walnuts. Stir just until combined.

Divide the batter equally between the two loaf pans and bake until top splits slightly and a toothpick inserted into the middle comes out clean, 35 to 40 minutes, rotating pans half way through baking.

Remove from oven and allow to cool for 10 minutes in the pan, then turn out onto a cooling rack and let sit until fully cooled.

Serve with salted butter.