Recipe Image

Sweet Potato Spice Cake with Orange-Cinnamon Cream Cheese Frosting

  • 30 m
  • 2 h
Cheryl Slocum
“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

    • 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

Directions

  • 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
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 7/18/2019