Rutabaga Spice Cake

Preheat the oven to 350°F (350°F) and grease a 9‑inch cake pan.

Cream together the room‑temperature butter, brown sugar, and white sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Drizzle in the vegetable oil and continue mixing until the batter is smooth.

In a separate bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

Gradually add the dry mixture to the butter mixture in three batches, mixing on low speed until just combined.

Fold in the grated rutabaga, toasted walnuts, and raisins until evenly distributed.

Pour the batter into the prepared pan and smooth the top.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar and optionally shave white chocolate over the top before serving.