Sweet Potato Carrot Cake With Cream Cheese Vanilla

Name: Sweet Potato Carrot Cake With Cream Cheese Vanilla Bean Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes medium, peeled and quartered; 3 large carrots peeled; 4 large eggs; 1 cup vegetable oil; 1 cup buttermilk; 2 teaspoons vanilla extract; 2 1/2 cups all purpose flour; 1 1/2 cups sugar; 1 teaspoon cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground ginger; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon allspice; 2 sticks butter room temperature; 16 ounces 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

Servings: persons

2 sweet potatoes medium, peeled and quartered
3 large carrots peeled
4 large eggs
1 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
2 sticks butter room temperature
16 ounces 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

1
["Heat oven ta 325u00b0F and line bottom of two 9"" cake pans with parchment and spray with non-stick spray.", "KitchenAid(R) 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(R) 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(R) 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."]

3209

kcal

Calories

216

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 sweet potatoes medium, peeled and quartered, 3 large carrots peeled, 4 large eggs, 1 cup vegetable oil, and more.

Yes, Sweet Potato Carrot Cake With Cream Cheese Vanilla Bean Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Carrot Cake With Cream Cheese Vanilla Bean Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions