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20Ingredients
60Minutes
1070Calories
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Description
Ingredients
US|METRIC
10 SERVINGS
- 2 sweet potatoes (medium, peeled and quartered)
- 3 large carrots (peeled)
- 4 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 tsp. vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 1 tsp. cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground ginger
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. allspice
- 2 sticks butter (room temperature)
- 16 oz. cream cheese (room temperature)
- 1/2 cup sour cream
- 1 whole vanilla bean (cut open and scraped)
- 4 cups powdered sugar
- 1/2 cup chopped walnuts (optional)
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Directions
- Heat oven ta 325°F and line bottom of two 9" cake pans with parchment and spray with non-stick spray.
- KitchenAid® 7 Cup Food Processor with shredding blade, secure lid, turn on high and put sweet potatoes and carrots into feed tube one at a time and use food pusher to shred. When complete press high and unit will turn off, set aside.
- ln the bowl of a KitchenAid® 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 KitchenAid® Stand Mixerw ith 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.
NutritionView More
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1070Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1070Calories from Fat590 |
% DAILY VALUE |
Total Fat65g100% |
Saturated Fat24g120% |
Trans Fat0.5g |
Cholesterol190mg63% |
Sodium560mg23% |
Potassium380mg11% |
Protein12g |
Calories from Fat590 |
% DAILY VALUE |
Total Carbohydrate114g38% |
Dietary Fiber3g12% |
Sugars83g |
Vitamin A170% |
Vitamin C6% |
Calcium20% |
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(1)
Brooke Herington 5 months ago
Absolutely a horrible recipe. Followed it exactly and it’s a mushy oily mess. I’ve NEVER used vegetable oil when baking a cake and was weary but still tried the recipe. This was going to be for my family for our thanksgiving dinner and I’m incredibly upset. I even put it in the oven for 2 HOURS and it did nothing. If you’re thinking about trying the recipe, skip over it.