I Can Just Taste Fall!

carrot squashy deliciousness

Mother Nature and I are in a fight.  It’s official.  No no, I know what you’re going to say.  The weather’s been beautiful –  what could she possibly be doing to make you mad?  It’s not so much what she’s doing as much as what she did… last fall.

Yesterday morning I got a recipe from Sparkpeople.com in my inbox for carrot pumpkin bars.  “Mmmmm,” I thought to myself.  Delicious!  Off to the store I went in search of a few carrots and a can of pumpkin, only to discover that none of the grocery stores carried canned pumpkin – nor had they had any since last Thanksgiving!  Apparently due to a very wet fall last year, the pumpkin crop failed, and there hasn’t been canned pumpkin to be found anywhere since.  Luckily, it’s due out on the shelves in late September!

For those of you as impatient as I am, a butternut squash will usually do the trick – thus I give you carrot squash cake!


Carrot Squash Cake

1 butternut squash (to be replaced with one large can pumpkin when it’s available again)

3 medium carrots finely grated

2 cups flour

1 Tbsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

2 teaspoon baking powder

1 teaspoon baking soda

1 cup sugar

1/3 cup butter

1/2 cup brown sugar

3 eggs

1 batch cream cheese frosting (optional)

1)  Preheat oven to 350

2) Peel and cube butternut squash (seeds removed), place in medium sauce pan, cover with water and boil on medium high heat until tender (approximately 30-40 minutes).  Drain.

2) While the squash is cooking, mix butter, sugar, and brown sugar in large mixing bowl until crumbly.

3)  Add grated carrots, squash, and eggs to mixture and stir well.

4)  In an other bowl mix flour, cinnamon, nutmeg allspice, baking soda, and baking powder.

5)  Combine flour mixture with the rest of the ingredients

6)  Pour into 1 13*9 or 2 8 inch cake pans (well greased) and bake for 25 minutes

I happened to have some left over cream cheese frosting laying around, but this cake was delicious without it too!


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