Saturday, March 21, 2015


4 eggs
2 cups sugar
2 cups canola oil
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp salt
3 cups (approx. 2 medium) shredded peeled sweet potatoes
1 cup finely chopped walnuts

1 pkg (8-oz) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
2 cups powdered sugar

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

In a large bowl, beat the eggs, sugar, oil and vanilla until well blended.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, allspice and salt; gradually beat into the egg mixture. Stir in the sweet potatoes and walnuts.

Pour batter into the prepared baking pan and bake at 350 degrees 40-45 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool cake completely in the pan on a wire rack.

To make frosting:
In a bowl, beat the cream cheese, butter, and vanilla extract until blended.  Gradually beat in the powdered sugar until mixture is smooth. Spread over the cooled cake.

Leftovers should be refrigerated.

Yield: 20 servings
Per serving: 519 calories, 36 g fat (8 g sat), 47 g carbs, 1 g fiber, 5 g protein, 67 mg cholesterol, 276 mg sodium

This very tasty cake is one I got some time ago from a TOH magazine. I believe it was a lady from Maryland.

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