Potimarron Spice Cake (gluten-free)

A couple months ago, I was visiting my aunt and on her living room's buffet was standing this odd looking squash.  Odd because I had never seen one like it.  It is called a potimarron.  We decided to cook it and eat it!  It was delicious, very similar to a kabocha squash, a mix between a butternut squash and a sweet potato.  The good thing about it too is that you boil the whole thing for about 20 minutes, open it up, remove the seeds and mash the whole thing, skin and all.  We made a puree out of it but this time I decided to make something like a pumpkin bread.

During the holidays when I lived in California I loved everything pumpkin.  So in the spirit of Thanksgiving this week, I created this gluten-free and absolutely delicious potimarron cake.  I took it to a party today and everyone loved it.  The proof is in the pudding, or in this case, the cake that tastes like a very moist pumpkin bread.

3/4 cup (95 grs or 3.3 oz.) cornstarch (or gluten-free flour)
1 cup (165 grs) brown rice flour (or regular flour)
3/4 cup (70 grs) almond flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (100 grs) brown sugar
3/4 cup (150 grs) granulated sugar
1/4 cup honey
2 cups mashed potimarron (pumpkin puree)
4 small eggs
1 teaspoon vanilla extract
1/2 cup vegetable oil
1/2 cup golden raisins

Preheat the oven to 350ºF. (175ºC.)  Line a 9x13-inch baking pan with parchment paper.  In a large bowl, mix the flours, spices, baking soda, baking powder and salt.  In an another bowl, mix the sugars, honey, potimarron, eggs, vanilla and oil with a whisk.  Add the wet ingredients to the dry ingredients and mix well.  Stir the raisins.

Transfer this batter to the prepared pan and bake for 30 minutes or until a knife inserted in the middle comes out clean.  Cool to room temperature.  Cut into small or large squares (24 or 48) and frost with cream cheese frosting.

1 cup cream cheese (Philadelphia), at room temperature
1/2 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
Sprinkles

In a bowl, with an electric mixer, blend the cream cheese and butter.  Add the vanilla and sugar and mix well.  Pipe onto each square and decorate with sprinkles.