Spiced Sweetpotato Walnut Snack Cake with Nutmeg Cream Cheese Frosting

Name: Spiced Sweetpotato Walnut Snack Cake with Nutmeg Cream Cheese Frosting
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 1/4 cups of all-purpose flour; 1 1/2 cups of sugar; 1 tablespoon of baking powder; 4 teaspoons of ground ginger; 2 teaspoons of ground cinnamon; 1 1/4 teaspoons of salt; 3/4 teaspoons of ground nutmeg; 3/4 teaspoons of ground cloves; 4 large eggs; 7/8 cups of neutral-flabored cooking oil, such as canola oil or grapeseed; 3/4 cups of milk; 1 1/2 teaspoons of vanilla extract; 4 cups of peeled, shredded orange – or yellow/white-fleshed sweetpotatoes, or a combination (from about 1 pound); 1 cup of tasted walnuts; 4 ounces of cream cheese, soft; 2 tablespoons of unsalted butter, softened; 1/2 teaspoons of vanilla extract; 1/4 teaspoon of ground nutmeg, plus more for sprinkling on top; 1/8 teaspoon of salt; 3 cups of powdered sugar (12 ounces)

Total Time

50 Mins

Serves

Serving Size

Description

If you like carrot cake, you’ll love this sweetpotato snack cake. Why? Because it’s got tons of healthy, tasty shredded sweetpotatoes in the batter, of course, and they bake up tender, moist and satisfying. It also has more zip than a typical carrot cake, thanks to a generous combo of ginger, cinnamon, nutmeg, and cloves.

Make it for a specific occasion or make it just because. It’s a sweet snack to have on hand—and one you can feel good about.

Ingredients

For the Cake:

2 1/4 cups of all-purpose flour
1 1/2 cups of sugar
1 tablespoon of baking powder
4 teaspoons of ground ginger
2 teaspoons of ground cinnamon
1 1/4 teaspoons of salt
3/4 teaspoons of ground nutmeg
3/4 teaspoons of ground cloves
4 large eggs
7/8 cups of neutral-flabored cooking oil, such as canola oil or grapeseed
3/4 cups of milk
1 1/2 teaspoons of vanilla extract
4 cups of peeled, shredded orange – or yellow/white-fleshed sweetpotatoes, or a combination (from about 1 pound)
1 cup of tasted walnuts

For the Frosting:

4 ounces of cream cheese, soft
2 tablespoons of unsalted butter, softened
1/2 teaspoons of vanilla extract
1/4 teaspoon of ground nutmeg, plus more for sprinkling on top
1/8 teaspoon of salt
3 cups of powdered sugar (12 ounces)

PREPARATION

To make the cake: Preheat the oven to 350°F. Butter and flour a 9-by-13-inch baking pan.
In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, salt, nutmeg, and cloves. In a medium bowl, whisk together the eggs, oil, milk, and vanilla. Add the egg mixture to the flour mixture, stirring until almost combined. Add the sweetpotato and walnuts, stirring until just combined.
Spread mixture into the prepared pan and bake until the cake begins to pull away from the sides of the pans and a tester inserted into the center comes out clean, 35 to 40 minutes. Set aside to cool thoroughly.
To make the frosting: Using a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat the cream cheese and butter until smooth. Beat in the vanilla, nutmeg, and salt. With the mixer on low, add the sugar about 1/2 cup at a time. Increase the speed to high and beat until the frosting is light and fluffy.
Spread the frosting over the cake. Garnish with a sprinkle of nutmeg, cut the cake into pieces, and serve.

NUTRITION

Calories: 698 cal
Total Fat: 35.7 g
Saturated Fat: 15.8 g
Cholesterol: 148 mg
Sodium: 4455 mg
Carbohydrates: 85.7 g
Dietary Fiber: 14.7 g
Total Sugars: 33 g
Protein: 12.1 g
Vitamin D: 16 mcg
Calcium: 523 mg
Iron: 7 mg
Potassium: 1435 mg