Butternut Squash Carrot Cake

Ingredients

• 300 g Butternut squash (Peeled, cut into pieces and grated)
• 3 Eggs (At room temperature)
• 150 g Granulated sugar
• 100 ml Sunflower oil
• 200 g All-purpose flour (Sift with the baking powder)
• 5 g Baking powder (About 1 teaspoon)
• 50 g Almond flour
• 1 c. à café Vanilla extract
• 80 g Raisins
• 50 g Chopped walnuts
• 30 g Butter (for the pan) (Softened)
• 10 g Flour (for the pan)
• 200 g Cream cheese (e.g., Philadelphia) (At room temperature)
• 100 g Butter (for the frosting) (Softened at room temperature)
• 150 g Powdered sugar
• 1 c. à café Vanilla extract (for the frosting)
• 20 g Pumpkin seeds (for decoration)

Instructions

1. Prepare the squash

   Peel the butternut squash, cut it into pieces and grate it using a coarse grater. Set the grated squash aside in the bowl.

   Time: PT10M

2. Beat the eggs and sugar

   In the bowl, beat the 3 eggs with the granulated sugar using a whisk or electric mixer until the mixture doubles in volume and becomes pale.

   Time: PT5M

3. Incorporate the oil and dry ingredients

   Add the sunflower oil to the egg‑sugar mixture and stir. Sift the flour, baking powder and almond flour, then gradually fold them in with the spatula. Add the vanilla extract.

   Time: PT5M

4. Add the squash, raisins and nuts

   Fold the grated squash, raisins and chopped walnuts into the batter, mixing gently until homogeneous.

   Time: PT3M

5. Prepare the pan

   Butter a 20 cm cake pan, then lightly flour it or line it with parchment paper.

   Time: PT2M

6. Bake the cake

   Pour the batter into the pan, smooth the surface and bake in a pre‑heated oven at 180°C for 35 minutes. The cake is done when a knife inserted comes out clean.

   Time: PT35M

   Temperature: 180°C

7. Cool the cake

   Remove the cake from the oven, let it rest 10 minutes in the pan, then unmold onto a rack and let cool completely.

   Time: PT10M

8. Prepare the cream cheese frosting

   In a bowl, beat the softened butter, Philadelphia cheese, powdered sugar and vanilla extract until a smooth, airy cream forms.

   Time: PT5M

9. Frost the cake

   Transfer the frosting to a piping bag and spread evenly over the top and sides of the cooled cake. Sprinkle pumpkin seeds for decoration.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Butternut squash: Muscat squash, Grated carrot
• Instead of Eggs: Apple sauce puree (as binder)
• Instead of Granulated sugar: Cane sugar
• Instead of Sunflower oil: Rapeseed oil, Light olive oil
• Instead of All-purpose flour: Whole wheat flour
• Instead of Baking powder: Baking soda + vinegar
• Instead of Almond flour: Ground macadamia nuts
• Instead of Vanilla extract: Vanilla beans
• Instead of Raisins: Chopped dried apricots
• Instead of Chopped walnuts: Chopped pecans
• Instead of Butter (for the pan): Vegetable oil
• Instead of Flour (for the pan): Fine semolina
• Instead of Cream cheese (e.g., Philadelphia): Reduced-fat cream cheese
• Instead of Butter (for the frosting): Margarine
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Vanilla extract (for the frosting): Vanilla beans
• Instead of Pumpkin seeds (for decoration): Chocolate chips

Equipment Needed

• Coarse grater
• Medium mixing bowl
• Whisk or electric mixer
• Silicone spatula
• 20 cm round cake pan
• Oven
• Piping bag (or sturdy plastic bag)
• Kitchen scale
• Parchment paper (for the pan) (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Beat the eggs and sugar until the mixture doubles in volume
• Bake the cake at 180°C for 35 minutes, checking doneness with a knife
• Allow the cake to cool completely before applying the frosting

Chef Tips from the Video

• Sift the flour to avoid lumps
• Use a kitchen scale for greater accuracy
• For a spicier flavor, add ½ tsp ground cinnamon and ginger to the batter

Troubleshooting

Storage

Refrigerator: Store the cake covered in the refrigerator for up to 4 days.

Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• The cake can be baked a day ahead and kept in the refrigerator
• Prepare the frosting the night before and keep it chilled, whisk lightly before use