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1
Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven.
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2
Grease and flour 2 (9-inch) pans or 3 (8-inch) pans.
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3
Set aside.
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4
In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar.
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5
Set aside.
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6
In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined.
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7
Gradually add the dry ingredients and beat on low speed until just incorporated.
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8
Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg.
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9
Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
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10
Pour batter into pans and smooth the surface with a metal spatula.
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11
Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back.
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12
Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
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13
For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth.
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14
Add vanilla and beat until incorporated.
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15
Gradually add sugar and beat on low speed until smooth.
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16
Icing the cake: Place 1 cake layer, top-side down, on a cake platter.
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17
Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake.
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18
Take the next layer and place it on top, rounded-side up.
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19
Frost the top and sides of the cake with the remaining frosting.
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20
The cake should be refrigerated for about 1 hour to make sure the layers are set.
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21
Sprinkle chopped walnuts on top of cake, if desired.
