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Sweet Potato Cake

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Sweet Potato Cake is a moist, warmly spiced dessert made with shredded sweet potatoes that add natural sweetness and tenderness. Topped with a creamy cream cheese frosting, this cake delivers a soft texture and rich flavor perfect for gatherings or cozy homemade desserts.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12–15 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 4 large eggs, room temperature
  • 2 cups granulated sugar
  • 2 cups canola oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 cups shredded peeled sweet potatoes (about 2 medium sweet potatoes)
  • 1 cup finely chopped walnuts
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract (for frosting)
  • 2 cups confectioners’ sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 13×9-inch baking pan.
  2. In a large mixing bowl, whisk together the eggs, granulated sugar, canola oil, and vanilla extract until smooth and well blended.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt.
  4. Gradually add the dry ingredients to the egg mixture, stirring gently until just combined.
  5. Fold in the shredded sweet potatoes and chopped walnuts until evenly distributed.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven and allow it to cool completely on a wire rack.
  9. To prepare the frosting, beat the cream cheese, butter, and vanilla extract until smooth and creamy.
  10. Gradually add the confectioners’ sugar while beating until the frosting becomes thick and smooth.
  11. Spread the frosting evenly over the cooled cake.
  12. Slice into squares and serve.

Notes

  • Use orange-fleshed sweet potatoes for the best sweetness and moisture.
  • Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
  • Pecans can be used instead of walnuts for a slightly sweeter nut flavor.
  • Nuts can be omitted or replaced with raisins or chopped dried fruit.
  • Add orange zest to the frosting for a bright citrus variation.
  • Store leftovers in the refrigerator due to the cream cheese frosting.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-cake/