Butternut Squash "Carrot"Cake Recipe

Name: Butternut Squash "Carrot"Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7/8 cups flour; 1 teaspoon baking powder; 1 1/2 teaspoons ground cinnamon; 1/2 ginger teaspoonground; 1 1/2 cups brown sugar; 1 orange; 5/8 pound butternut squash grated; 3/4 cup raisins; 1 1/3 cups ground hazelnuts; 3 eggs; 2/3 cup sunflower oil; 1 3/4 tablespoons softened butter; 6 7/8 tablespoons cream cheese; 5/8 cup icing sugar; 1 tablespoon orange juice

Servings: persons

1 7/8 cups flour
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 ginger teaspoonground
1 1/2 cups brown sugar
1 orange
5/8 pound butternut squash grated
3/4 cup raisins
1 1/3 cups ground hazelnuts
3 eggs
2/3 cup sunflower oil
1 3/4 tablespoons softened butter
6 7/8 tablespoons cream cheese
5/8 cup icing sugar
1 tablespoon orange juice

1
Preheat oven to 180 degrees Celsius.
2
In a large bowl, combine flour, baking powder, ground cinnamon and ginger, sugar, zest, grated butternut squash, raisins and hazelnuts.
3
In another large bowl, beat the eggs and gradually add the oil.
4
Add this mixture into the first bowl and mix it with a wooden spoon.
5
Pour the batter into a loaf pan lined with parchment paper.
6
Bake for one hour, until a knife blade inserted in the center of the cake comes out clean.
7
Let it cool completely on a wire rack.
8
To make the frosting, with an electric mixer, cream the softened butter.
9
Add the cream cheese and beat until smooth.
10
Gradually mix in the sugar, then add the orange juice and keep beating.
11
Frost the cake with a spatula or decorate with a pastry bag. Let it cool.

1601

kcal

Calories

100

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 7/8 cups flour, 1 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1/2 ginger teaspoonground, and more.

Yes, Butternut Squash "Carrot"Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash "Carrot"Cake

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