Butternut Squash Cake with Cream Cheese icing

Yields 9-inch double layer cake

Butternut Squash Cake
4 large eggs
1 2/3 cup (374 grams) granulated sugar
1 cup (237 ml) vegetable oil
2 cups (about 490 grams) butternut squash puree**
1 teaspoon orange zest
1 teaspoon vanilla extract
2 cups (250 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 teaspoon salt

Preheat oven to 350 degrees F (180 degrees C). Grease two 9-inch baking pans. Set aside.

In a large mixing bowl, beat together the eggs, sugar, oil, butternut squash puree, orange zest, and vanilla until well mixed. Mix in the flour, baking powder, baking soda, spices, and salt until smooth.

Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to a cooling rack to cool completely.

**To make butternut squash puree, roast a butternut squash in a 400 degree F (205 degrees C) oven for 25 minutes, or until fork tender. Peel the squash and place into a food processor (or blender) and process until smooth. Drain out any excess moisture.

Cream Cheese Icing
8 ounces (227 grams) cream cheese, room temperature
1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 teaspoon salt
4 cups (500 grams) powdered sugar
1 tablespoon (or more) cream, if necessary
In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add cream until it reaches a spreadable consistency.