A surprising and FABULOUS cake full of fresh squash! No one would ever know… especially the kiddos!
3 cups sugar
3 cups flour
1½ teaspoons cinnamon
1½ teaspoons baking powder
¼ teaspoon fresh grated nutmeg
1 teaspoon baking soda
½ teaspoon salt
3 cups finely chopped yellow squash (do not peel)
4 eggs
1½ cups vegetable oil
1 teaspoon vanilla
1 cup chopped pecans
1 cup raisins
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4 cups confectioners’ sugar
1 (8 ounce) package cream cheese
1 cup unsalted butter, softened
Chopped pecans for decoration
In a large bowl, combine the sugar, flour, cinnamon, nutmeg, baking powder, baking soda and salt. Stir with a whisk.
In a medium bowl, combine the eggs, oil and vanilla. In a food processor, pulse approximately 4 to 5 yellow squash until they are evenly chopped. Add the squash and mix well.
Add the squash mixture to the dry ingredients and mix until combined, add nuts and raisins in the batter. This is a very thick batter, pour the batter into a well-greased 9″ X 13″ pan.
Bake at 350 degrees for 50 minutes to an hour or until a toothpick pierced into the middle of the cake comes out clean. When finished, allow the cake to rest in the pan for at least 10 minutes. You can either frost it in the pan or turn the cake out onto a large plate.
Allow the cream cheese and butter to soften thoroughly. Beat them together in an electric mixer. Add the confectioners’ sugar, one cup at a time until fully combined. Ice the top of the cake with the cream cheese frosting. Decorate the top of the cake with chopped pecans.
Tags: cinnamon, confectioner's sugar, cream cheese, Eggs, flour, nutmeg, pecans, raisins, Squash, sugar, unsalted butter, vanilla, vegetable oil
