O.K. I know it sounds different, but before you write it off, let me explain.
I had never in my life heard of or thought about making a cake with a rutabaga before, as delicious as they may be. But I am so glad I decided to try this cake, not only is it very moist, it's beyond good. It tastes to me, exactly like a carrot cake, but the rutabaga is actually sweeter, and you would absolutely never know it's there. It's a fragrant moist cake with ginger and cinnamon. It's probably nice on it's own, but I added vanilla frosting to mine, which to me, made it a whole lot better. I'm telling you this is worth a try, not only is it a super simple cake recipe, you might end up liking it more than you would ever imagine!
It will be a staple in our home from now on, especially for cold evenings to be enjoyed with a hot toddy or cup of tea by the fire. You can whip it together quickly so it's also great for emergency company or an emergency sweet tooth fix.
For the cake:
1 1/2 cups of all purpose flour
1/4 cup brown sugar
1 tsp ground ginger
1/2 tsp each of salt, cinnamon, baking powder, and baking soda
1 cup grated peeled Rutabaga
1/4 cup canola oil
1/2 cup of molasses
1/2 cup milk
For the icing:
2 cups powdered sugar
2 Tbsp butter
2 Tbsp milk
1/2 tsp vanilla
Shred your rutabaga.
In a medium bowl combine the dry ingredients and then add the wet, stir until mixed well, then mix in the rutabaga. Pour into a greased 8 inch baking dish and bake at 350 degrees Fahrenheit for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
For the icing, mix all ingredients well. Using a butter knife spread the icing on the cake. I added colored sugar to mine for decoration.
Who knew rutabagas would make such great cake!