Reminiscent of carrot cake, this healthy treat features grated sweet potato baked into a spiced batter and topped with cream-cheese frosting. The whole-wheat pastry flour gives the cake a very light texture. If you can't find it, substitute half all-purpose flour and half white whole-wheat flour. Source: EatingWell Magazine, November/December 2018

Cheryl Slocum




Instructions Checklist
  • Preheat oven to 350 degrees F. Coat two 8-inch round pans with cooking spray; line the bottoms with parchment paper.

  • Combine flour, 1 tablespoon orange zest, baking powder, cardamom, 1/2 teaspoon cinnamon, ginger, baking soda and salt in a medium bowl. Beat eggs, brown sugar, buttermilk, oil and vanilla in a large mixing bowl with an electric mixer on low speed until well combined, about 1 minute. Add sweet potato and the flour mixture; beat for 1 minute more. Divide the batter between the prepared pans.

  • Bake the cake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes. Turn out onto the rack and let cool completely, about 45 minutes.

  • Combine cream cheese, confectioners' sugar, yogurt and orange zest in a medium mixing bowl and beat until smooth.

  • Place one cake layer on a serving platter and spread with 1/2 cup frosting. Top with the remaining cake layer and spread the remaining frosting on top. Sprinkle with pecans and cinnamon.


To make ahead: Refrigerate for up to 2 days.

Equipment: Two 8-inch round cake pans, parchment paper

Nutrition Facts

319 calories; total fat 12.8g 20% DV; saturated fat 3.5g; cholesterol 62mg 21% DV; sodium 327mg 13% DV; potassium 228mg 6% DV; carbohydrates 45.1g 15% DV; fiber 3.7g 15% DV; sugar 27g; protein 7.1g 14% DV; exchange other carbs 3; vitamin a iu 2653IU; vitamin c 1mg; folate 11mcg; calcium 111mg; iron 1mg; magnesium 40mg; added sugar 24g.