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Rutabaga Nutmeg Cake

From Statesboro Market2Go

<p>Also called Swede Cake, this dessert is a fun way to make use of locally grown rutabagas! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: veggiedesserts.com (Entered by Ariana Giddens)
Serves: 10
Vegetarian!

Ingredients
1 cup Raw peeled & grated rutabaga
3 Eggs
3/4 cup Sugar
1/2 cup Plain yogurt
1/2 cup Vegetable oil
2 teaspoons Vanilla extract
2 1/2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
2 teaspoons Ground nutmeg
1/2 teaspoon Salt
FOR THE BROWN BUTTER FROSTING:
3 cups Powdered sugar
2 teaspoons Vanilla extract
3 or 4 tablespoons Milk (divided)
1/2 cup Butter (room temperature)
For topping:
4 tablespoons Chopped hazelnuts (salted)
OR try substituting other chopped nuts

Step by Step Instructions
  1. Preheat the oven to 350 degrees and grease & line a 9 inch square cake pan with parchment paper.
  2. Beat the eggs, sugar, yogurt, oil and vanilla extract together, then stir in the grated rutabaga.
  3. Sift the flour, baking powder, baking soda, nutmeg, and salt into the wet ingredients, then gently stir the mixture together.
  4. Pour the batter into the prepared cake pan and bake for 25 to 30 minutes. Let cool in the pan for 10 minutes, then turn out the cake onto a wire rack to fully cool.
  5. TO MAKE THE FROSTING: Put the powdered sugar, vanilla, and 1 tablespoon of milk into a bowl and set aside
  6. Melt the butter in a saucepan over low heat until it turns brown. Add it to the previous bowl and beat until thick and smooth. Add more tablespoons of milk to the mixture as needed.
  7. Once the cake has cooled, frost it and top it with chopped nuts before serving.

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