Sweet Potato Cake

Sweet Potato CakeWith Easter this Sunday I was feeling festive and wanted to make a dessert that reminded me of the holiday.  I first thought of my Grandma’s carrot cake.  I’ve had it on my mind to make it for some time now.  I came across the recipe last week while looking through her cookbook.  I seriously couldn’t believe the ingredient list. It called for jars of carrot baby food! Carrot baby food?? YUCK! Seriously, it sounded so gross.  It was the only carrot cake recipe in her book so I asked my mom if that was the one she always used to make.  It sure was.  The baby food is what makes the cake so moist.  

I don’t have baby food lying around the house and as lazy as this sounds, I reaaaaaaally didn’t want to go to the grocery store. I had some mashed sweet potatoes leftover so decided that would be a good substitute.  Oh. My. Gosh. Pure amazingness!  Topped with creamy cream cheese frosting, it is seriously good! I am so happy with how this cake turned out.  And bonus! You make it in 1 bowl!

Sweet Potato Cake
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For the cake
  1. 2 cups sugar
  2. 1 1/4 cup vegetable oil
  3. 4 eggs
  4. 1 cup mashed sweet potatoes
  5. 2 cups flour
  6. 2 tsp. cinnamon
  7. 2 tsp. baking soda
  8. 1 tsp. salt
For the frosting
  1. 1/2 cup butter
  2. 1/2 cup cream cheese
  3. 1 tsp. vanilla
  4. 3-4 cups powdered sugar
  1. Preheat oven to 350 degrees F. Lightly grease 9x13 baking pan, set aside.
  2. Beat together sugar and oil until combined.
  3. Add in eggs 1 at a time, then add sweet potatoes.
  4. In medium bowl, stir together flour, cinnamon, baking soda, and salt.
  5. Gradually mix in flour mixture and beat until fully combined.
  6. Pour batter into prepared pan and bake for 35-40 minutes. Let cool completely.
  7. To start the frosting, beat together cream cheese, butter, and vanilla.
  8. Add in milk and half of powdered sugar until just combined.
  9. Add remaining powdered sugar and beat for about 3 minutes, until smooth.
  10. I wanted individual cakes, so I took an empty tin can and cut out circular cakes. I made 2-layer individual cakes with 1 layer of frosting. For an easier option that serves more, just frost the cake in the 9x13 pan.
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