Butternut Squash Carrot Cake
10
Minutes
Prep Time
55
Minutes
Cooking Time
65
Minutes
Total Time
24
Serves Servings
Video Recipe Below:
Ingredients
- 2 Cups Harvest Fresh Butternut Squash, mashed
- 1 Cup Harvest Fresh Nantes Carrots, shredded
- 1 package (8 ounces) cream cheese, softened
- 2 Cups sugar
- 3 Large eggs, room temperature
- 1 Tsp. Vanilla extract
- 3 Cups All-purpose flour
- 1 Tsp. Baking powder
- 1 Tsp. Ground cinnamon
- 1/2 Tsp. salt
- 1/2 Tsp. Baking soda
- 1 Cup walnuts or pecans, chopped
- Powder Sugar, topping
Directions
- Preheat oven at 350 degrees. Grease 2 Loaf pans.
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beat well. Add mashed butternut Squash, shredded carrots and vanilla.
- Combine the flour, baking powder, cinnamon, salt and baking soda. Beat into creamed mixture. Fold in walnuts.
- Place mixture in loaf pans. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Place on wire racks to cool.
- Once loafs are cooled, drizzle with icing sugar and ready to serve.
What You Need
