Ingredients
Scale
For the Cake Ingredients
- 2 cup mashed sweet potatoes
- 3 cup cake flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup vegetable oil
- ½ cup applesauce
- ¾ cup sugar
- ¾ cup brown sugar
- 4 eggs
- ½ cup toasted chopped pecans
Frosting Ingredients
- 1- 8 oz package cream cheese, room temperature
- ½ cup butter, room temperature
- 3 cup powdered sugar
- 2 tbsp orange juice
- ½ tsp vanilla
Garnish
- ¼ cup chopped dried sweetened orange slices
- ¼ cup toasted chopped pecans
- ¼ cup dried cranberries
- 2 tbsp sugar
Instructions
- Using frozen, cubed sweet potatoes, place in a bowl and microwave for about 5 minutes, or until they are soft. Mash to a smooth consistency and allow to cool.
- Preheat the oven to 350°F.
- If not using nonstick cake pans, line with parchment paper. Mix flour, spices, salt and baking soda and powder together in a bowl and set aside.
- In a separate bowl, mix the oil, applesauce and sugars together and whisk.
- Whisk eggs one at a time into the oil and sugar mixture. Add the cooled sweet potatoes and mix.
- Add one third of the flour at a time and mix until the batter is thoroughly combined.
- Stir in the chopped pecans and divide the batter evenly between 2- 9” cake pans. Bake for 30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely before frosting.
- In a medium bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar, and beat until smooth. Add orange juice and vanilla and beat until well combined.
- Place the first layer of the cake flat side up in the center of a cake plate.
- Put small pieces of parchment paper underneath the edge of the cake so frosting doesn’t get on the cake platter.
- Place ¾ cup of the frosting and spread in an even layer. Add the second cake layer, flat side down, making sure it lines up evenly with the first layer. Add the rest of the frosting, going around the sides making an even coating over the entire cake.
- In a small bowl, combine sugar, pecans, cranberries and the chopped orange and mix until they are coated. Using a spoon, scoop up the mix, avoiding the excess sugar and sprinkle across the top of the cake.
- Place in the refrigerator and allow to chill for an hour or two until the frosting sets.
- Allow to come to room temperature before serving and store any leftovers in the refrigerator.
Nutrition
- Serving Size: 1
- Calories: 746
- Sugar: 70
- Sodium: 589
- Fat: 34
- Saturated Fat: 13
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 105
- Fiber: 3
- Protein: 8
- Cholesterol: 113