Kabocha Carrot cake {with cream cheese frosting of course}

Good for your taste buds, Healtht eats by thepotterstable

Carrot cake just for better… adding kabocha takes this cake to the next level with moisture, crumb, and flavor. This is a must-make spring cake y’all!!

Let’s call this the “eye-can-see” cake! Both carrots and kabocha squash are high in beta-carotene which helps improve eyesight.

Kabocha is a kind of squash also known as winter squash that has amazing health benefits and is highly nutritious. Want to learn more about Kabocha? Click here!!

Carrots are amazing for eyes sight and are also high in vitamin A, biotin, vitamin K1, potassium, and vitamin B6. Carrots also contain beta-carotene, alpha-carotene, lutein, lycopene, Polyacetylenes, and anthocyannins. These antioxidants are great for reduces ricks of cancer by getting rid of free radicals in body. On the plus side carrots also are high in fiber making them a great way to keep you “moving”.

Cream cheese has amazing health benefits thanks to its high amounts of vitamin D, A, and B2, potassium, and calcium. Cream cheese is also fermented meaning it’s good for your gut. We won’t go into powdered sugar as I feel that we don’t need to talk about it.😉

This makes one big ole batch so feel free to cut it in half if you need to.

What’s in it?

1 1/2 lbs shredded carrots

1 1/2 cups oil

8 eggs

4 cups flour

3 cups sugar

1 tablespoon baking power

1 tablespoon baking soda

1 teaspoon Salt

1 tablespoon Cinnamon

1 1/2 cup puréed kabocha

Cream cheese frosting:

32oz cream cheese

1 cup butter

8 cups sugar

Pinch salt

Vanilla to taste

How to make it?

  1. Preheat oven to 325°F.
  2. In a medium sized bowl, mix together eggs, oil, and Kabocha purée.
  3. In a large bowl, mix together all the dry ingredients. Add carrots to dry ingredients then mix well with fork.
  4. Add wet ingredients to dry ingredients, mix until fully incorporated. Spread out in pan and bake until you can touch in the middle and it springs back, about 15-20 minutes.
  5. Cream cheese frosting: in a bowl of stabs mixer fitted with paddle attachment, beat butter on high speed until fluffy, about 5 minutes. Add cream cheese and beat for a little longer. Add powdered sugar, vanilla, and salt. Beat for another 5 minutes until fluffy and amazing.
  6. Spread cream cheese frosting over cooked cake, slice and enjoy!!

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