Citrus-Kissed Sweet Potato Cake
I came up with this spiced cake to use up leftover sweet potatoes after Thanksgiving. Cover the grated sweet potatoes with a damp paper towel to prevent discoloration.—Deborah Biggs, Omaha, Nebraska
Ingredients
- 2 cups sugar
- 1-1/2 cups canola oil
- 4 large eggs
- 1 tablespoon grated orange zest
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-3/4 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
- 3 cups shredded peeled sweet potatoes (about 9 ounces)
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-1/2 cups confectioners' sugar
- 1-1/2 teaspoons grated orange or lemon zest
- 1-1/2 teaspoons lemon juice
- 1/8 teaspoon orange or lemon extract
- Orange peel strips
Reviews
Fabulous cake moist and yummy. Made it for my bff's mom who is ill and she ate half of it.