Preheat the oven to 425. Spread the oil evenly on two large baking sheets.

Using a grating fixture for your food processor or a box grater, grate the carrots, parsnips, and onion.

In a small bowl, lightly beat two eggs.

Transfer the vegetables to a large bowl and add the two eggs. Mix well.

Add the flour, baking powder, salt, black pepper, and a spice if you are using one. Stir until everything is well combined. If the mixture feels dry or if it doesn’t stick together at all when you scoop some up with your hand, then lightly beat the third egg and mix it in.

Scoop up handfuls of the mixture, squeeze gently, and lay them out on the baking sheets. Gently press them down until they are about 3 inches in diameter and ¼-inch thick. The latkes will not expand, so you can put them close together.

Place in the oven and bake about 10 minutes or until the bottoms are golden brown. Flip and cook for another 10 minutes.

Serve with sour cream or yogurt.