The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Not a user yet? Sign up Now  |  Forget your password? Click here
Rutabaga Spice Cake with Brown Butter Frosting
Rating (0 Rated)
We know what you’re thinking … RUTABAGA CAKE!?! Relax, we took a little convincing ourselves. But now we’re sold. You wouldn’t think twice about carrot cake or zucchini bread, right? All we are saying is give rutabagas a chance. Would you believe those sturdy root vegetables produce a delightfully dense and moist cake? Well, it’s true and we kept our taste-testers guessing about the key ingredient. And the frosting— brown butter, ginger, and cinnamon—yeah, you’ll want to use this again.  
makes one cake



3 eggs

¾ cup sugar

½ cup sour cream

¼ cup applesauce

½ cup coconut oil

2 teaspoons vanilla extract

2 teaspoons ground nutmeg

1 teaspoon ground cinnamon

½ teaspoon allspice

1 cup, packed, raw grated rutabaga

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2½ cups all-purpose flour (can substitute gluten-free flour)


3 cups powdered sugar

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ cup unsalted butter

2 teaspoons vanilla extract

3-4 tablespoons milk

Print Share Email

Rutabaga Spice Cake with Brown Butter Frosting
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


For the cake:

1. Heat oven to 350 degrees. Grease two 9-inch round cake pans and line with parchment paper.
2. In a stand mixer, beat the eggs, sugar, sour cream, applesauce, coconut oil, and vanilla together well. Mix in the grated rutabaga.
3. Sift together the flour, baking powder, baking soda, nutmeg, cinnamon, allspice and salt and add in batches to the wet ingredients. Mix until combined.
4. Pour into the prepared cake pans, half in each, and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans and then turn onto a wire rack, removing the parchment paper, to cool completely.

For the frosting:

1. Combine powdered sugar, ginger, and cinnamon in a mixing bowl and set aside.
2. In a saucepan over low heat, melt the butter and continue to heat, stirring often, until it turns brown and smells nutty, but not burned.

co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.