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–+ servings

Spiced Olive Oil and Butternut Squash Cake

Course: Dessert
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 1 9inch cake
Author: Eva Marie
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Ingredients

  • 1 cup olive oil
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 cups all purpose flour
  • 4 eggs lightly beaten
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts and or raisins optional
  • 1 pound butternut squash peeled, seeded and grated (approximately 3 1/3 cups grated)

Instructions

  • Pre heat oven to 350 degrees.
  • Butter or oil a cake pan and line it with parchment and then grease and flour the parchment, (use either an 8 x 3 inch, which is what I used here, if you are planning on cutting layers, or a 9-inch cake or spring form pan if you are only frosting the top and sides).
  • Place the olive oil, eggs, sugars and vanilla in a large bowl and stir until mixed well.
  • Add the grated butternut squash and mix until well combined.
  • In a medium bowl, add the flour, salt, baking soda, baking power, spices, and nuts and/or raisins, and give it a good stir.
  • Add the dry ingredients to the wet ingredients and mix until fully incorporated.
  • Pour batter into prepared pan, place on the middle rack of oven, and bake for 1 hour and 15 to 20 minutes.
  • Do not open the oven while the cake is cooking or the cake will most likely collapse – just let it bake.
  • Remove from oven and cool on rack.