Yesterday I decided to make ‘My Legendary Carrot Cake’ but I didn’t have Pineapple. Pineapple is an essential ingredient for the cake, then I tried to make something different based on the recipe. I grated Sweet Potato instead of Carrots, added more spices, and I ended up with this cake. I halved the Sugar for this one. The cake was delicious. This is how I made it.
Same as Carrot Cake, Cream Cheese Frosting goes well with this cake. I didn’t add Sultana Raisins, but you may wish to add some. I like this cake COLD. You can chill the cake in the fridge.
Cake Tin
20cm Round Tin OR 12 Cupcakes
Ingredients
1 large Sweet Potato *it weighed 550g today
*Note: You would need 3 firmly packed cupfuls of coarsely grated Sweet Potato
1 & 1/2 cups Self-Raising Flour
1/4 cup Brown Sugar *OR 1/2 cup for sweeter cake
1/4 cup Caster Sugar
1/2 teaspoon Salt
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
*Note: You can add some Allspice, Nutmeg OR Clove as well.
1/2 cup Walnuts *optional, coarsely chopped
2 Eggs
1/2 cup Oil *I used Sunflower Oil
1 teaspoon Vanilla Extract
Method
- Preheat oven to 180℃. Line a cake tin with baking paper.
- Peel Sweet Potato and coarsely grate it. This is the grater that I use. You would need 3 firmly packed cupfuls of coarsely grated Sweet Potato.
- Combine all ingredients and mix well. *Note: You can add Sultana Raisins as well.
- Spoon the mixture into the cake tin, smooth the surface, and bake for 45 to 50 minutes OR until cooked through. DO NOT overcook. Transfer to a wire rack and cool completely. *Note: If cupcakes, bake for 25 to 30 minutes.
- To make Cream Cheese Frosting, whisk softened Cream Cheese, softened Butter and Lemon Juice in a bowl. Gradually add sifted Icing Sugar and beat until smooth. If it turned too soft, cool in the fridge to firm up.
Cream Cheese Frosting
50g Butter *softened
125g Cream Cheese *softened
1 cup (*120g) Icing Sugar *sifted
2 teaspoons Lemon Juice
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