Sweet Potato Cake With Cream Cheese Frosting Recipe 55

SWEET POTATO CAKE WITH CREAM CHEESE FROSTING

Sweet Potato Cake With Cream Cheese Frosting image

This wonderful sweet potato cake recipe is topped with a cream cheese frosting. Sprinkle the frosting with toasted coconut or pecans.

Provided by Diana Rattray

Categories Dessert Cake

Time 1h5m

Yield 10

Number Of Ingredients 18

Ingredients

8 ounces/1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 ounces/1/2 cup butter (softened)
1 cup light brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract
1 cup sweet potatoes (mashed or pureed)
1/2 cup pecans (chopped)
For the Cream Cheese Frosting:
4 ounces cream cheese (softened)
2 tablespoons butter (softened)
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Optional: coconut (toasted)
Optional: pecans (chopped)

Steps:

Gather the ingredients.
Butter a 9- x 5- x 3-inch loaf pan then dust with flour to coat . Preheat the oven to 350 F/180 C/Gas 4.
In a bowl, combine the flour, baking powder, salt, nutmeg, and cinnamon. Blend well and set aside.
In a mixing bowl with an electric mixer, beat the butter and brown sugar together until fluffy, about 2 to 3 minutes. Beat in the eggs and vanilla until smooth and well blended.
Add the flour mixture and sweet potatoes to the first mixture and beat on low speed until well blended.
Stir in the 1/2 cup of chopped pecans.
Spoon the batter into the prepared loaf pan.
Bake the cake for 50 to 60 minutes, until a toothpick comes out dry when inserted in the center of the loaf.
Cool in the pan on a rack for 10 minutes. Remove from the pan and cool completely on a rack.
Gather the ingredients.
In a medium bowl with an electric mixer, beat the cream cheese with the butter until smooth and well blended. Slowly beat in the confectioners' sugar and vanilla.
Frost the top of the cake. Sprinkle with toasted coconut or chopped pecans, if desired.
Serve and enjoy!

Nutrition Facts : Calories 481 kcal, Carbohydrate 60 g, Cholesterol 132 mg, Fiber 3 g, Protein 7 g, SaturatedFat 11 g, Sodium 503 mg, Fat 25 g, ServingSize 8 to 10 servings, UnsaturatedFat 12 g

SWEET POTATO CAKE WITH CREAM CHEESE ICING

Sweet Potato Cake With Cream Cheese Icing image

I first tried this cake at a homemaker's luncheon. It was so moist and different I had to ask for the recipe. One of the ladies sent it to me just before Thanksgiving. I made it for our holiday dinner and it didn't last very long at all. My grandmother (she isnt a great cook , but is a great eater) loves it.

Provided by foxysnana

Categories Dessert

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 15

Ingredients

1 box white cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
1 1/4 cups water
1 cup mashed sweet potatoes (may be fresh or canned..if fresh needs to be cooked soft)
1/4 cup vegetable oil
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1 teaspoon vanilla
1 cup chopped nuts (walnuts or pecans..optional..or maybe reduced to 1/2 cup)
1 cup shredded coconut
1 can ready to spread vanilla frosting
3 ounces cream cheese, softened
2 teaspoons vanilla

Steps:

Preheat oven to 350°F Prepare 13x9 pan (I use pan spray).
In a large mixing bowl, mix all cake ingredients except nuts and coconut.
Mix at low speed until moistened, then beat 3 minutes at high speed.
Fold in the nuts and coconut.
Pour into pan and bake about 40 to 50 minutes or until cake test done.
Let cake cool.
To make frosting:
mix all ingredients well with electric mixer until the frosting is smooth.
Frost cake.
Sprinkle a bit of coconut or nuts on the frosting for garnish.
This can be made a day ahead and kept tightly covered in refrigerator.

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