My Sublime Sweet Potato Cake with Cream Cheese Frosting!

The addition of veggies to baked goods has been trending for the past few years, and it doesn’t look like it’s leaving the food scene anytime soon! This sweet potato cake is very popular in my family, especially amongst the adults. It is the perfect treat to bake for Sunday afternoon tea.



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Similar to it’s carrot cake cousin, my sweet potato cake has a subtle, spiced flavour which is owed to the use of ground nutmeg! The pecans add crunch, and the pineapple – sweetness. The icing is simply divine, which probably is the reason why I always make a little extra to be used as drizzle upon serving. This recipe accounts for such too! Store the extra icing in the fridge, and be sure to hide away from any hungry fridge fairies.

My sublime sweet potato cake isn’t sickly sweet. If this is something you prefer, I recommend adding a little honey over each slice just before serving.


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You’ll need
2 ½ cups cake flour
2 tsp baking powder
3 tsp nutmeg, ground
1 tsp salt
1 ½ cups sugar
1 ½ oil
4 jumbo eggs
2 cups raw sweet potato, peeled and grated
1 cup tinned crushed pineapple, drained
100 g pecan nuts, chopped
Melted butter


2 ½ tubs of Lancewood Low Fat Cream Cheese (575 g)
3 tbsp icing sugar, sifted
1 tsp fresh lemon juice
1 tsp vanilla extract
Ground nutmeg

1. Preheat oven to 180°C, thermofan setting. Grease a large bundt cake tin (24 cm diameter) well with melted butter.
2. Sift dry ingredients twice over.
3. Separate 2 of the eggs and set aside. In a stand mixer (kitchen aid), beat two whole eggs and 2 egg yolks and the sugar on high for 5 min (or until mixture becomes light in colour and has doubled in volume). Fold in oil by hand.
4. In a separate clean bowl, beat the remaining two egg whites until stiff peaks.
5. Add sweet potato, pineapple and pecans to wet mixture. Fold in dry ingredients until incorporated.
6. Gently fold in beaten egg whites and transfer batter in to the tin.
7. Bake for 1 h. Check readiness of the cake by inserting a skewer once baked. If it it comes out clean – the cake is ready! If not, return to oven and check again after 10 min.
8. Combine icing ingredients (except nutmeg) until a smooth and spreadable consistency is achieved. Tip: do not over mix, as this will thin the icing!
9. Once the cake is completely cooled, top with icing and ground nutmeg.

Keeps for 3 days stored in a cake tin at room temperature.



If you try my Sublime Sweet Potato Cake with Cream Cheese Frosting, don’t forget to snap and share with #galoobrious


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