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Andrei Dumitru: "The best sweet potato cake recipe" Read More
18Ingredients
90Minutes
420Calories
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Description
Dessert made with veggies sure takes the cake, and Chef Carla's glaze is the icing on it. This dish is almost as yummy as cookies! Just don't eat all the ingredients. Sponsored by LACTAID®. LACTAID® is 100% real milk, just without the lactose.
Ingredients
US|METRIC
10 SERVINGS
- nonstick cooking spray
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar (for cake)
- 4 tsp. sodium free baking powder
- 1 tsp. ground ginger
- 1 tsp. canela
- 1 tsp. ground nutmeg
- 1/4 tsp. kosher salt
- 2 cups sweet potato puree (use canned, or cook and purée fresh sweet potatoes; can also use pumpkin purée)
- 2 large eggs
- 1 tsp. vanilla extract (for cake)
- 1 1/2 cups LACTAID® Fat Free Milk (for cake)
- 1/2 cup canola oil (can also use melted coconut oil)
- 1/2 cup LACTAID® 1% Lowfat Milk (for glaze, add more as needed)
- 1 inch fresh ginger (cut into chunks; can substitute 1/2 tsp. dried ginger)
- 1/2 tsp. vanilla extract (for glaze)
- 1 1/2 cups confectioners' sugar (also known as powdered sugar, for glaze; add more as needed)
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Directions
- An introduction to Sweet Potato Cake with Ginger Milk Glaze with Carla Hall, Cookie Monster, and Chef Gonger (Click on this step or "Make It Now" to view introduction.)
- Preheat oven to 350°F. Spray a 9x13-inch pan with nonstick cooking spray. Line the pan with parchment paper, extending the paper over the sides. Spray the parchment paper with the canola oil spray to prevent the cake from sticking. Whisk the all-purpose flour to aerate it before measuring it out into a large bowl, then repeat with the whole wheat flour. Measure and add the sugar, sodium-free baking powder, ginger, cinnamon, nutmeg, and salt. Whisk to combine and set aside. In another large bowl, whisk together the sweet potato purée, eggs, vanilla extract, milk, and canola oil until completely combined and smooth.
- Using a wooden spoon or rubber spatula, fold the flour mixture into the sweet potato mixture, a cup at a time, until completely combined with no streaks of dry flour. Pour the cake batter into the prepared pan, then gently shake the pan on the counter to smooth the surface. Bake until a toothpick comes out clean when inserted in the center, 30-35 minutes.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol45mg15% |
Sodium140mg6% |
Potassium300mg9% |
Protein8g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate70g23% |
Dietary Fiber4g16% |
Sugars33g |
Vitamin A90% |
Vitamin C6% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Julie Repass 3 years ago
It turned out just fine. Not dry, but a bit too dense, even for a cake. My rating is likely a matter of what I was expecting, I don’t think I’ll make it again. However, the directions are written very well, and I love the tweaks to make it a little healthier than the average cake :) I thought a tsp of nutmeg was a bit much because I use freshly grated nutmeg, so I went lighter and added a pinch of ground cloves and cardamom.