I know what you’re thinking. Pumpkin cake? In spring? Yes, it’s a somewhat odd choice, especially given the 30 degree (Celsius) weather we had this weekend. For some reason, I woke up Saturday, inhaled the slightly humid New Haven air, and thought squash in dessert form would be a good idea.
Please, someone, I need an intervention.
Ok, so there’s a back story to this. I love pumpkin. We have a party planned for October. And this? it’s the start of our attempt to sort of feel out the menu. And for your purposes, this is actually quite adaptable. Swap pumpkin for grated carrot or zucchini, and I think you’ll end up with a semi-healthy and delicious dessert. Turn it into cupcakes, each with a frosty peak.
Or just do what I really wanted to do and forget healthy: just make the cream cheese frosting.
You will notice we didn’t frost the outside of the cake. We couldn’t have — there wasn’t enough of it left.
Recipe after the jump.