Rutabaga Cake With Buttermilk Cardamom Frosting

May 24, 2020



    • 1 cup, packed raw peeled and grated Local Roots organic rutabaga
    • 1/4 cup, peeled and grated Local Roots tart apple (optional but gives a nice tangy flavor)
    • 3 Local Roots pasture raised eggs
    • ¾ cup sugar
    • ½ cup plain full-fat yogurt (or 1/4 cup buttermilk)
    • ½ cup rapeseed or vegetable oil
    • 2 teaspoons vanilla extract
    • 2 ½ cups Local Roots All Purpose Flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 2 teaspoons ground nutmeg/cardamom
    • ½ teaspoon salt


  1. Preheat oven to 350F. Grease a 9” square or round cake tin
  2. Beat the eggs, sugar, yogurt, oil and vanilla together well. Stir in the grated rutabaga and optional grated apples. Sift in the baking soda, spices, flour, baking powder and salt and gently stir to combine.
  3. Pour mixture into the prepared tin 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.
  4. Add icing when cool

For the icing:

  • 1/2 cup Local Roots grass fed butter
  • 16oz powdered guar
  • 1 teaspoon vanilla extract
  • 4 T buttermilk
  • 1 teaspoon cardamom (optional)
  1. Beat butter at medium speed with a mixer until creamy. Gradually add powdered sugar and optional cardamom, beating a a low speed.
  2. Beat in vanilla and 4 Tbsp buttermilk. Increase to medium til smooth.

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