Butternut Squash CarrotCake

• 1 7/8 cups flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 ginger teaspoonground
• 1 1/2 cups brown sugar
• 1 orange
• 5/8 pound butternut squash grated
• 3/4 cup raisins
• 1 1/3 cups ground hazelnuts
• 3 eggs
• 2/3 cup sunflower oil
• 1 3/4 tablespoons softened butter
• 6 7/8 tablespoons cream cheese
• 5/8 cup icing sugar
• 1 tablespoon orange juice

1. Preheat oven to 180 degrees Celsius.
2. In a large bowl, combine flour, baking powder, ground cinnamon and ginger, sugar, zest, grated butternut squash, raisins and hazelnuts.
3. In another large bowl, beat the eggs and gradually add the oil.
4. Add this mixture into the first bowl and mix it with a wooden spoon.
5. Pour the batter into a loaf pan lined with parchment paper.
6. Bake for one hour, until a knife blade inserted in the center of the cake comes out clean.
7. Let it cool completely on a wire rack.
8. To make the frosting, with an electric mixer, cream the softened butter.
9. Add the cream cheese and beat until smooth.
10. Gradually mix in the sugar, then add the orange juice and keep beating.
11. Frost the cake with a spatula or decorate with a pastry bag. Let it cool.

flour, baking powder, ground cinnamon, ginger teaspoonground, brown sugar, orange, butternut, raisins, ground hazelnuts, eggs, sunflower oil, butter, cream cheese, icing sugar, orange juice

Taken from www.yummly.com/recipe/Butternut-Squash-_carrot_cake-782085 (may not work)