Butternut Squash Cake With Maple Cream Cheese Frosting

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2/3 cup grape seed oil

¾ cup grade b dark maple syrup

3 eggs

2 tablespoons Greek yoghurt

1 ¾ cups unbleached pastry flour

1 ½ tsp baking soda

1 vanilla bean scraped

2 tsp ginger

1 tsp cardamom

1 tsp cinnamon

1 tsp black pepper

1 pinch salt

1 cup steamed and pureed butternut squash (canned pumpkin or squash is a fine substitute)

8 oz cream cheese- preferably without gums or fillers. I used Sierra Nevada Brand, Gina Marie and Dianna Supreme are two other fantastic options.

¼ cup maple syrup

1 teaspoon dark local honey

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