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Carrot & Squash Cake w Orange Cream Cheese Frosting
Carrot & Squash Cake w Orange Cream Cheese Frosting


For the cake:
2 C. all purpose flour
2 t. baking soda
½ t. sea salt
2 t. ground cinnamon
3 eggs, beaten
¾ C coconut oil, melted completely
¾ C buttermilk
2 t. vanilla
1 C minced squash, soaked in lemon juice
¼ C. grated, unsweetened coconut
2 C. grated carrots

For the frosting:
½ C, butter, softened
8 oz. cream cheese, softened
1 t. vanilla
1 t. orange juice
1 t. grated orange rind

Make the cake: Combine the flour, baking soda, salt, and cinnamon, and set aside.

In a large mixing bowl, combine the eggs, oil, buttermilk, vanilla, and sugar, and beat until smooth. Stir in the flour mixture, squash, carrots, and coconut. Pour into prepared pans and bake 350 degrees until a toothpick inserted in the center comes out clean. Cool in pans, then on racks.

To make the frosting: Combine the cream cheese and butter. Beat in the confectioner’s sugar. Then stir in the vanilla, orange juice, and orange rind.

Frost the cakes and refrigerate before serving. original

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