What’s a girl to do with sweet potatoes that look like carrots?
Make a cake with them of course! Honestly I had big plans for these potatoes and none of them included cake. Fries? Yes. Mashed? Perhaps. Cake? Not really.
But there I was, stuck with sweet potatoes and no time to make them into something dinner-esque. And a cake is what I thought of…naturally.
Besides, you all know that my fascination with fall and all things sweet potato and squash are kind of my thing right now. I can’t get it off the brain. In fact I think it’s here to stay…
Don’t believe me? Ask Nate. He’ll tell you about the fact that the fall-scented candles are being lit at 5:30am. You know, just in case the day turns out to be 75 degrees and sunny and the leaves turn yellow. Just in case.
The cake? Full of fall flavors, a little extra sweet from the sweet potatoes, and well cream cheese frosting is the bee’s knees.
Get on it.
SWEET POTATO CAKE
- 3 small or 2 large sweet potatoes, peeled and shredded (you can use a box grater but we have a shredding attachment on the food processor that saves so much time!)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 eggs
- 1 cup oil
- 1/2 cup butter, melted
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 1/2 cups flour
Preheat oven to 350 and grease a 9×13 pan (or 2 8-inch cake pans). Combine the oil, butter, and sugars and mix for about 1 minute to help dissolve the sugar. Add in the eggs and mix til combined. Sift together the flour, salt, baking powder, baking soda, and spices and stir into the wet ingredients until just combined. Fold in the shredded sweet potatoes. Pour into cake pans and bake at 350 for 30-45 minutes until a toothpick comes out clean (if it starts to get too brown on top just cover with a piece of foil). Let cool completely before frosting.
CREAM CHEESE FROSTING
- 8 oz cream cheese at room temperature
- 1 stick butter, at room temperature
- 1 tsp vanilla
- 1 1/2 cups powdered sugar
Cream together the cream cheese and butter until soft and fluffy. Add the vanilla and powdered sugar and mix until smooth. Spread on cooled cake.
I’ll take delicious for 500, please and thank you!
mmmm looks amazing! i love sweet potatoes. I’m totally bookmarking this one.
love this idea! i like sweet potatoes more than pumpkin in some dishes, and this looks perfect!
Craziest sweet potatoes ever! I love that you used them for cake though…especially because the cake included cream cheese frosting 🙂 Happy fall!
We are heading into Spring where I am but I can pretend it’s Autumn while I make this!! It looks scrumptious. Sweet potato is the way to my heart. Definitely bookmarking this. Thanks!
yum that looks so good!!
This looks great…actually everything you post looks great!
Sounds fabulous, I love the creativity of this!
I need a piece right now!
I am so glad I get your posts in my emails; I would not have missed this for the world! Can’t wait to give it a try!
kc
You are a master icer!!! That cake is beautiful!
If it has cream cheese frosting, I’m all over it! This looks like a carrot cake with an interesting twist.
This cake looks fabulous. I love my sweet potatoes!
That cake looks amazing- I am so excited for an excuse to eat sweet potatoes all day long:-)
I think I’d like this infinitely more than carrot cake. YUM! Minus the cream cheese frosting though..would you believe I sort of hate cream cheese?
LOVEEEEEE me some sweet potatoes!!!!
This looks SO great! I love sweet potatoes! 🙂