Roasted Squash Cake with Cream Cheese Frosting

Description

Squash in a dessert? Yes! Roasting brings out the sweetness in squash, mixed with brown sugar, nutmeg and cinnamon, this winterized dessert is sure to please the whole family!

Ingredients

Cake Ingredients:

  • 2 cups pureed roasted squash
  • 3 large eggs
  • 1 ¼ cups dark brown sugar
  • 1 cup vegetable oil
  • 2 ½ cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 2 tsp. cinnamon
  • ½ tsp. allspice
  • ¼ tsp. freshly ground nutmeg
  • 1 tbsp. freshly ground ginger (or 1 tsp. dry)

Frosting ingredients:

  • 8 oz. cream cheese at room temperature
  • ¼ cup soft butter
  • ½ cup packed brown sugar
  • 1 tsp. finely grated orange zest (more, if you like)

Directions

  • Heat oven to 350 degrees. Butter a 9”x13” pan and line with parchment paper.
  • In a large bowl whisk together eggs, sugar, grated ginger and oil until smooth.
  • In a separate bowl, mix flour, baking powder, soda, salt and dry spices
  • Stir dry ingredients alternately with squash puree, starting and ending with the dry ingredients. (3 additions of dry and 2 of squash)
  • Mix until all is combined and scrape mixture into pan. Even top and bake for about 35 to 40 minutes or until tester inserted in the center comes out clean.

Frosting:

  • Beat cream cheese and butter together until smooth. Beat in sugar and continue beating until fluffy and sugar is dissolved.
  • Test for dissolved sugar by rubbing a bit between your fingers.
  • Add orange zest and spread over cooled cake.