Cake:
1 cup packed raw peeled and grated rutabaga)
3 eggs
¾ cup sugar
½ cup plain yogurt
½ cup vegetable oil
2 teaspoons vanilla extract
2 ½ cups all-purpose flour plain flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground nutmeg
½ teaspoon salt

Frosting:
3 cups powdered sugar
2 teaspoons vanilla extract
3-4 tablespoons milk
½ cup butter, at room temperature

1 cup packed raw peeled and grated rutabaga) 3 eggs 2 teaspoons vanilla extract 2 ½ cups all-purpose flour plain flour 2 teaspoons baking powder 2 teaspoons ground nutmeg 3 cup s powdered sugar 2 teaspoons vanilla extract 3 -4 tablespoons milk

Preheat oven to 350F. Grease and line a 9” square cake pan with parchment paper.

Cake:
Beat the eggs, sugar, yogurt, oil and vanilla together well. Stir in the grated rutabaga. Sift in the flour, baking powder, baking soda, nutmeg and salt and gently stir to combine.
Pour into the prepared pan and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.

Frosting:
Put the powdered sugar, vanilla and 1 tablespoon of the milk into a large bowl. Set aside.
In a saucepan over a low heat, melt the butter and continue to heat until it turns brown and smells nutty. Pour into the bowl of powdered sugar and beat until thick and smooth, adding more milk if necessary. Top the cooled cake with the frosting. Enjoy! (Optional: top with toasted nuts)