Directions

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.