Sweet Potato Spice Cake with Orange-Cinnamon Cream Cheese Frosting

Sweet Potato Spice Cake with Orange-Cinnamon Cream Cheese Frosting

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From: EatingWell Magazine, November/December 2018

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Cake
  • 2 cups whole-wheat pastry flour
  • 1 tablespoon grated orange zest
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup light brown sugar
  • ½ cup buttermilk
  • ⅓ cup canola oil
  • 1 teaspoon vanilla
  • 2 cups grated sweet potato (about 1 medium)
  • Frosting
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • ⅔ cup confectioners' sugar
  • 3 tablespoons whole-milk vanilla Greek yogurt
  • 1 teaspoon grated orange zest
  • 1 tablespoon chopped toasted pecans
  • ⅛ teaspoon ground cinnamon


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat two 8-inch round pans with cooking spray; line the bottoms with parchment paper.
  2. Combine flour, 1 tablespoon orange zest, baking powder, cardamom, ½ 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.
  3. 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.
  4. Combine cream cheese, confectioners' sugar, yogurt and orange zest in a medium mixing bowl and beat until smooth.
  5. Place one cake layer on a serving platter and spread with ½ 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 information

  • Serving size: 1 slice
  • Per serving: 319 calories; 13 g fat(4 g sat); 4 g fiber; 45 g carbohydrates; 7 g protein; 11 mcg folate; 62 mg cholesterol; 27 g sugars; 24 g added sugars; 2,653 IU vitamin A; 1 mg vitamin C; 111 mg calcium; 1 mg iron; 327 mg sodium; 228 mg potassium
  • Nutrition Bonus: Vitamin A (53% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2 fat, 1½ other carbohydrate, 1 starch, ½ medium-fat protein

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