This recipe is inspired by the classic carrot cake and therefore includes the ensemble cast of walnuts, cream cheese icing and citrus flavours. In replacing carrot with sweet potato, we achieved some really great results. The texture of this cake is a little firmer and therefore more ‘cake’ like than many carrot cakes. This cake also benefits from some ‘settling’ time on the counter. Some soft spots on the surface of the cake appeared a little uncooked, but because of the density of the cake, it continued to cook on the bench. By the time it came to icing, the cake was absolutely cooked throughout.
1 & half cups SR flour
Half cup brown sugar
2 teaspoons cinnamon
2 cups grated sweet potato
Half cup oil
Quarter of cup of milk
1 cup chopped walnuts
250g cream cheese (soften until room temperature)
1 tablespoon butter
2 cups icing mixture (or icing sugar)
Grated zest of 2 lemons (or orange, or lime)
Preheat oven to 180C. In a bowl, combine flour, sugar, cinnamon, sweet potato. Combine oil and eggs separately, beat with a fork. Add wet mix to dry ingredients. Stir well. Add nuts, fold through the mix. Add milk at the very end to loosen the batter a little (as it can get quite thick). Mix, but be careful not to over-mix at this point. Pour into small loaf pan. Cook c. 40 mins until quite well browned. Check with skewer to ensure its cooked.
While cake is cooking, make icing. Put all icing ingredients in bowl and beat the devil out of it. In this case, the best result is achieved when using an electric mixer. Place icing in fridge to chill.
Wait until cake is stone cold until icing. Decorate with halved walnuts or toasted coconut.