Prepare your dandelion roots by first washing them thoroulgy, and then peeling them to completely remove the outside layer. Grate them with a coarse grater and then measure.

Mix the dry ingredients together in a bowl, an then set aside.

Mix all the wet ingredients (except dandelion roots) together and then add into the dry ingredients. Stir to just combine.

Add the peeled, grated dandelion root and stir to incorporate.

Butter and flour your cake pans, and then pour into prepared cake pans (two 9'' pans for a full recipe).

Bake the cakes at 350 F for 28 to 35 minutes, until they're fully cooked and set in the center.

Remove the cakes from the oven and allow them to cool for about 10 minutes in the pan before turning out onto a cooling rack. Cool completely before frosting.

Make the frosting by beating all the frosting ingredients together until smooth and fluffy, about 3 to 5 minutes. Frost the cooled cake and serve.