Sweet Potato-Carrot Cake

”For more than two years, I have been waiting for a special moment to share this recipe. What’s more special than my first cookbook? The sweet potatoes give this cake an incredibly moist texture, offering a rich depth of flavor that’s balanced by a velvety cream cheese frosting. Each bite is a comforting blend of warm spices and sweet, creamy goodness!” —Britney Brown-Chamberlain

Sweet Potato-Carrot Cake

Makes 1 (8-inch) cake

Ingredients

Cake:

1 pound (455 grams) sweet potatoes2¾ cups (344 grams) all-purpose flour1 tablespoon (6 grams) ground cinnamon2 teaspoons (10 grams) baking powder1 teaspoon (5 grams) baking soda1 teaspoon (3 grams) kosher salt1 teaspoon (2 grams) ground ginger½ teaspoon (1 gram) ground nutmeg¼ teaspoon ground cloves¼ teaspoon ground allspice½ cup (113 grams) unsalted butter, room temperature1 cup (200 grams) granulated sugar1 cup (220 grams) firmly packed light brown sugar½ cup (112 grams) vegetable oil4 large eggs (200 grams), room temperature2 teaspoons (8 grams) vanilla extract2½ cups (325 grams) shredded carrot

Frosting:

¾ cup (170 grams) unsalted butter, room temperature12 ounces (340 grams) cream cheese, room temperature5 cups (600 grams) confectioners’ sugar1 tablespoon (10 grams) meringue powder1 teaspoon (4 grams) vanilla extractPinch kosher salt

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

For the cake: Rinse and dry sweet potatoes. Place on prepared pan.

Bake until soft and easily pierced with a fork, 30 to 45 minutes. Let cool enough to handle.

Remove skin, and place potato flesh in a large bowl. Let cool completely, 1 to 2 hours. Mash potatoes.

Preheat oven to 350°F (180°C). Spray 3 (8-inch) round cake pans with baking spray with flour.

In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, cloves, and allspice.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and oil on medium speed until well combined and smooth, about 5 minutes. Scrape down sides of bowl. Add eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next, 20 to 30 seconds each. Scrape down sides of bowl. Add mashed sweet potato and vanilla extract, beating until combined, 30 seconds to 1 minute. (The batter may break but will come back together soon.) Add flour mixture, and continue to beat until combined and smooth, about 1 minute. Scrape down sides of bowl. Continue to beat for 10 to 15 seconds. Fold in carrots. Divide batter among prepared pans.

Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until fluffy and lighter in color, about 2 minutes. Add cream cheese, and continue to beat until fluffy and combined, about 2 minutes. Add confectioners’ sugar, meringue powder, vanilla extract, and salt, and continue to beat until combined and smooth, 2 to 3 minutes. Scrape down sides of bowl. Continue to beat for 30 seconds to 1 minute.

Place 1 cooled cake layer on a cake stand. Dollop with a generous amount of frosting, and spread evenly. Repeat with remaining 2 cake layers and frosting, and stack layers. Spread remaining frosting on top and sides of cake.

The post Sweet Potato-Carrot Cake first appeared on Bake from Scratch.

Dessert

Sweet Potato-Carrot Cake