Sweet potato carrot cake with cream cheese frosting
Everybody deserves extra sweetness in life, like having extra sweet potatoes in your carrot cake.
Tools
Ingredients
Serving
2
sweet potatoes, peeled and quartered
3
large carrots, peeled
4
large eggs
240 ml
vegetable oil
240 ml
buttermilk
1 tsp
vanilla extract
320 g
all-purpose flour
200 g
sugar
1 tsp
ground cinnamon
1 tsp
ground clove
1 tsp
ground ginger
1/2 tsp
jamaica pepper
1,5 tsp
baking soda
2,5 tsp
baking powder
1/2 tsp
salt
230 g
butter
450 g
cream cheese
350 ml
sour cream
1
vanilla bean, cut open and scraped
450 g
powdered sugar
200 g
walnuts, chopped
Step by step
Heat oven to 160°C and line bottom two 23cm cake pans with parchment paper and spray with non-stick spray.
Attach the shredding blade to the Food Processor, secure lid, turn on high and put sweet potatoes and carrots into feed tube one at a time. Use food pusher to shred, when complete press high and unit will turn off, set aside.
ln the bowl of the Stand Mixer with flat beater secured, add eggs, oil, vanilla and buttermilk and turn to speed 3, mix until incorporated, then add sweet potatoes and carrots and mix together.
ln another bowl sift together flour, sugar, cinnamon, clove, ginger, baking soda, baking powder, salt and allspice. Slowly add dry ingredients to wet and mix by hand with spatula until all ingredients are incorporated.
Transfer batter to pans and bake for 25 to 30 minutes or until center is firm. Remove from oven and cool on rack.
To prepare frosting, add to the Stand Mixer with the wire whip attached butter, cream cheese, sour cream and vanilla place mixer on 6 whip until smooth, slowly add powdered sugar until frosting is smooth. Fill layer with frosting and frost sides and top. Top with chopped walnuts if desired.