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


Recipe Summary

2 hrs
30 mins




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

1 slice
319 calories; protein 7.1g; carbohydrates 45.1g; dietary fiber 3.7g; sugars 27g; fat 12.8g; saturated fat 3.5g; cholesterol 61.6mg; vitamin a iu 2653.4IU; vitamin c 1.5mg; folate 11.4mcg; calcium 110.9mg; iron 1.4mg; magnesium 40.5mg; potassium 228.1mg; sodium 326.7mg; added sugar 24g.

2 fat, 1 1/2 other carbohydrate, 1 starch, 1/2 medium-fat protein